Nantucket Cranberry Cake

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9" cake

Recipe photo

Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of almond extract, whether or not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a sprinkling of coarse sugar on top, for delightful crunch.

Nantucket Cranberry Cake

star rating (31) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9" cake
Published: 11/25/2011

Ingredients

Tips from our bakers

  • If you're using frozen cranberries, either let them thaw a bit after chopping; or add a couple of minutes to the cake's baking time.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.

2) Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.

3) In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.

4) Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.

5) Sprinkle coarse white sparkling sugar atop the batter.

6) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.

7) Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

Yield: one 10" "pie" or 9" square cake.

Reviews

1 234  All  
  • star rating 03/24/2015
  • DK from
  • This recipe has been sitting around in my collection for some time now and it's a shame because it's quite lovely. The batter is quick to whip up with just a whisk and you don't have to remember to take out the butter in advance. My only problem was there wasn't enough cranberries. The photos in the blog post show a lot of berries and they even peak through the top of the cake layer. Mine turned out more unbalanced (a lot of cake, tiny layer of cranberries) but the flavors were good. I'll definitely make the recipe again.
  • star rating 01/25/2015
  • from
  • Delicious and easy!
  • star rating 12/28/2014
  • Kathie from Yorba Linda, CA
  • Excellent recipe. I have made this twice in the past couple of days. The first time I made it exactly as written. The second time, I made a couple of minor changes after reading the blog. I added more cranberries (10 ounces instead of 8) and I grated some orange zest over the cranberries. Both times, it took shorter baking times than stated. I used a thermometer to verify doneness and both times it was done a good 5 minutes or so shorter than the stated time. I made mine in a 10 inch springform pan which made for a great presentation. People LOVED this recipe. So easy and so deliciouis, especially if you are a fresh cranberry lover! Highly recommend. Also
  • star rating 12/12/2014
  • Sjohnson22 from KAF Community
  • I just made this last night for the girls bunco group. I used a whole bag of cranberries, 3/4 cup sugar about a cup of walnuts and used 1-1/2 recipes of the cake batter and baked with tons of crunchy sugar on top. I didnt chop the cranberries...and they came out perfectly cooked ( and gorgeous ) and the berries were nicely tart (but still kinda sweet...make sense?) - anyway, gorgeous holiday (OR ANYTIME) "cake". Only one problem, you wont have many leftovers!
  • star rating 11/07/2014
  • Chesters mom from KAF Community
  • I am giving this recipe a five for several reasons. It was incredibly easy to make and I always have these ingredients on hand. It baked up beautifully and the pie/cake actually sliced even though there was no bottom crust. The recipe had just the right amount of tart and sweet, even though reading the recipe I was worried it would be too sweet. We really like tart desserts so I may experiment with one quarter cup of sugar sprinkled over the fruit and walnut base instead of the half cup called for. This is going to be one of my Thanksgiving desserts in lieu of pumpkin pie which our family is ambivalent about. I also gave this recipe a five because any junior baker would be able to prepare this by themselves only needing supervision with the actual baking. I used a nine inch pie plate since that is what I had and it did bubble over a little bit.
  • star rating 01/01/2014
  • from
  • star rating 11/16/2013
  • Gretel from Camden, AR
  • star rating 10/10/2013
  • terri from arizona
  • star rating 09/01/2013
  • Lady of Shallots from KAF Community
  • While cleaning out the freezer, I found a bag of frozen cranberries from last Thanksgiving (yikes!). I remembered reading the blog post on this recipe, and thought I'd give it a shot. I was a little dubious at first about the lack of a leavener in the cake batter, but it came out beautifully and delicious!!!! The tart cranberry base really complemented and offset the fluffy, buttery cake. I subbed slivered, toasted almonds for the walnuts, to give it a bit of extra almond kick. A great and easy "pie-cake" for a Sunday afternoon.
1 234  All  
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