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Nantucket Cranberry Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Nantucket Cranberry Cake Recipe

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.

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At a glance

Prep
Bake
Total
Yield
9" cake
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.

Nutrition Information

  • Serving Size 85g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 300
  • Calories from Fat 150
  • Total Fat 16g
  • Saturated Fat 8g
  • Trans Fat .5g
  • Cholesterol 65mg
  • Sodium 110mg
  • Total Carbohydrate 38g
  • Dietary Fiber 1g
  • Sugars 28g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.