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Tart cranberries, sweet spiced cake, this Cranberry Spice Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!
The Winter Spice Cranberry Cake is inspired by our much beloved Cranberry Christmas Cake. That cake has become one of the most popular recipes on this website, definitely a reader favorite.
I’ve played with countless variations of the Cranberry Cake over the years and this version with warm spices has been a big hit. Cardamom is one of my favorite spices and it is front and center in this version of our favorite holiday dessert.
When The Spice Hunter reached out to me and asked if I’d create a holiday recipe featuring their holiday spices, I jumped at the chance.
These spices are fantastic, they’re incredibly fragrant and they added the perfect flavors to this cake.
I used The Spice Hunter’s Ground Cinnamon, Whole Nutmeg, Ground Cloves, and Ground Cardamom in this recipe, along with their Pure Vanilla Extract.
For what it’s worth, if you haven’t yet tried grinding fresh nutmeg, you’re missing out and I can’t recommend it highly enough. The difference is HUGE.
My sister Jenny introduced me to the awesomeness of freshly ground nutmeg more years ago than I can remember and I’ve owed her for that ever since.
You will want to use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. Yes, fresh cranberries are tart. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
To answer the question before it can be asked, yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores.
Just toss the cranberries straight into the freezer to have them on hand through the year. I use frozen cranberries most of the time when I make this cake.
Just a heads up, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries.
I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.
This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out. See the photos for an illustration.
There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.
Do not shorten or skip the beating process. When the batter has been beaten long enough, it should stream off the beater like a ribbon.
Adding nuts to this recipe works nicely if you’d like a bit of crunch. I’ve made this cake with orange zest as well. The orange flavor pairs nicely with the tart cranberries, but be aware that it makes the cake even tarter.
My kids loved this cake with orange zest while I preferred it without. Both cakes are delicious though. The gluten-free substitution for this recipe is listed in the notes below the ingredient list.
For more awesome holiday desserts, check out all of our cakes, cookies, and candies in the dessert recipe index. If you need a gluten-free treat, all of those recipes are here for you too.
For the cranberry lovers, the Nantucket Christmas Pie and Cranberry Pecan Brownies are sure wins. And this Cranberry Pepper Jam is just what your next cheeseboard needs to make it perfect.
This Cranberry Coffee Cake over at 365 Days of Baking & More is a recipe from my new cookbook and you’re going to love it. These Nutty Oatmeal Cranberry Bars by She Wears Many Hats also need to be on my baking list this year.
Cranberry Spice Cake Recipe
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
- This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract or zest (if desired); mix two more minutes. Stir in the flour and all spices until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.
Store Cake At Room Temperature
I store this cake at room temperature, either uncovered or very loosely covered. This is a moist cake and the crust will soften a great deal if it is stored airtight.
The cake will still be tasty, but it won’t be the same the next day if it’s kept airtight. If you freeze this cake, thaw it uncovered at room temperature if possible.
Winter Spice Cranberry Cake
Ingredients
- 3 eggs
- 1 cup white sugar
- 1 cup light brown sugar
- 3/4 cup butter softened
- Optional: 1 tsp orange extract or 1 1/2 tbsp finely minced fresh orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour see note below for gluten-free alternative
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ teaspoon whole nutmeg finely grated
- ½ teaspoon ground cloves
- ½ tsp ground cardamom
- 12 oz fresh cranberries
Instructions
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar and all spices until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
- This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract (if desired); mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can get 15% off all spice orders on Spicehunter.com through 12/31/19 with code HOLIDAYSPICE19. Sign up for The Spice Hunter’s emails to receive coupons and recipe inspiration throughout the year!
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Could you bake the cranberry cake in a bundt pan?
One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people in the comments have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way.
(Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously.
The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.
I have made this cake ( minus the spices) for years. So im going to try your spice version today, I wanted to let you know THANK YOU for your direct approach with your recipes. Its refreshing to have the recipe without mountains of nonsense or better yet NO RECIPE. SO THANKS now to the kitchen.
I hope that you love the spice cake as much as the original, Norah.
Have now made crumble bars and Christmas cake. YUM
In Winter Spice Cranberry Cake list of ingredients are spices that are not addressed in the ‘instructions’. Can I assume all spices, cinnamon, cloves, nutmeg and cardamom are mixed in with vanilla and orange zest?
Hello! The spices are all mixed in at the start of the recipe with the beaten eggs and sugar.
when do you add the salt?
I add the salt along with the dry ingredients.
Are the cranberries chopped or whole?
Have you ever tried it with nuts or chocolate chips added?
Just toss the cranberries in whole, Kate. It would be great with either of those additions, though I make it exactly as written above.
I made this recipe for a coworkers Christmas party, it was the only non cookie recipe and I received quite a few compliments on it and a recipe request.
I have this cake in my oven right now for the coworker who wasn’t at the party, whose last day is tomorrow. This time I bought some orange extract to use and it tastes even better. I highly recommend this wonderful recipe. Thank You.
I’m thrilled that the cake was a hit for you and your guests!
First I am enjoying your receipes so MUCH. I’m not much of a baker but trying. My question is “Do I have to use nutmeg? Is ita a very strong flavor in the cake?” Thank you
I enjoy nutmeg, but if it isn’t your thing, you can absolutely skip it or reduce it. It isn’t a dominant flavor here, but it’s there and if you are sensitive to it, you’ll notice it.
I made this last night. I added pears and cranberries. I didn’t have the cardamom so I used ginger. I also went ahead and used the orange zest. oh, my!!! This cake came out not only delicious but very moist, too!! I will definitely be making this one again!
I’m so glad you like it!