Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
40 mins. to 45 mins.
Total time:
50 mins. to 60 mins.
Yield:
9" cake
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.
Volume Ounces Grams

Directions

  1. 1) Preheat the oven to 350F. 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. 2) Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
  3. 3) In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
  4. 4) Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.
  5. 5) Sprinkle coarse white sparkling sugar atop the batter.
  6. 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. 7) Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.
  8. Yield: one 10" "pie" or 9" square cake.

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.