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 ½ tbsp finely minced fresh orange zest
- 1 teaspoon The Spice Hunter Vanilla Extract
- 2 cups all-purpose flour see note below for gluten-free alternative
- ¼ tsp kosher salt
- 1 tsp The Spice Hunter Ground Cinnamon
- ¼ teaspoon The Spice Hunter Whole Nutmeg
- ½ teaspoon The Spice Hunter Ground Cloves
- ½ tsp The Spice Hunter 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
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!
Disclosure: I’ve partnered with The Spice Hunter to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. Find all locations where The Spice Hunter products are sold HERE. As always, all thoughts and opinions are my own.
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Sophie Anderson says
Made this cake and it was enjoyed by everyone. Delicious. Will be saving the recipe.
Mary Younkin says
I’m so happy to hear that you are enjoying the cake, Sophie!
LInda says
The recipe ingredients do not list orange extract but the directions do. How much orange extract did you add. Was it in place of the vanilla?
Mary Younkin says
Whoops! Sorry about that. I’ve corrected the ingredients in the recipe card. I make it both ways, and the orange extract or zest is in addition to everything else. You still will want to add the vanilla, Linda. Happy baking!
Shirley says
Can this cake be made with dried cranberries or must they be fresh……
Mary Younkin says
This recipe requires fresh cranberries, Shirley.
Nancy says
This looks lovely………ca I turn it into muffins?
Mary Younkin says
That should work fine, Nancy!
Malissa says
Made this cake and it was enjoyed by everyone. Delicious. Will be saving the recipe.
Mary Younkin says
I’m so glad you enjoyed the cake, Malissa!
Linda says
This recipe is great! Enjoyed it. Do you think this recipe could be made into cookies? If yes, would I need to make any adjustments other than baking time. Thanks so much for so many great recipes.
Bernice says
Hi Mary”
I did make the Cranberry cake. I used the recipe and follow the instructions. The only problem I had is that the cake still seemed dry . I used robin hood flour. I mix the sugar and eggs first .
Set aside . I am not the best when it comes to baking but would love to learn to be better.
If you can help me on this would really appreciated help. Thank you for reading my email.
Bernice Preston
Mary Younkin says
This cake should not be at all dry, Bernice. Did you scoop and level your flour with a knife? Or maybe scoop and shake it to even it out? I am guessing that there might have been a little too much flour when you made it.
Ursula says
Terrific recipe. I used Spelt flour, Splenda and brown coconut sugar instead. We have a Diabetic in the family, so I have substituted Spelt flour for all the food that calls for all purpose flour. The diabetic results are truly exciting, no rise at all in the blood sugar reading, we are truly happy to be able to eat these wonderful goodies with a few changes. Thank you again for all your recipes!
Mary Younkin says
I’m so glad you’re enjoying the recipes, Ursula.
Janet says
Somehow I missed mention of the spices with the eggs! I added with the flour. Cake now in the oven!
TA says
I noticed this recipe swaps out 1cup sugar for 1 cup brown sugar. Does it make much of a difference compared to 2cups sugar as in the original cranberry cake?
Mary Younkin says
It’s a little bit richer flavor with the spices added. Either sugar will work though.
Hilary says
Could you substitute raspberries for the cranberries? Just curious.
Mary Younkin says
Raspberries are quite a bit more delicate and will definitely break up in the batter. Blueberries work nicely though.
Donna says
Do you need to cut the cranberries or leave them hole?
Mary Younkin says
Just stir them in whole, Donna. Happy baking!
Thomas says
Made it the for the First time it was such a hit now I’m headed to have prime rib with my sister and her husband tomorrow night and I’m taking this as desert ! Can’t wait to see how they react!
Mary Younkin says
I hope that enjoy it as much as you did, Thomas!
Clare says
Delicious, definitely will make it again.
Mary Younkin says
I’m so glad you like it, Clare!
Selena M. Alger says
I made this today for my Garden Club party tomorrow. Pretty tasty. I did it with the teaspoon of orange extract but may do it without that next time since I want more of the spices to come through.
Mary Younkin says
Thank you for sharing, Selena. I always enjoy learning of the tweak my readers make.
Cyntia says
I’m a little late to the party, but I can’t wait to make this! Do you think it would work baked in a Bundt pan??
Mary Younkin says
I haven’t tried that, Cyntia.
Denise Dunchus says
I made this cake and it was very tasty, but have some questions for you. You mentioned fresh nutmeg in your recipe so is the 1/4 teaspoon in the recipe for fresh or ground dry nutmeg? I could not find fresh (where do you get it?) so using google determined I needed 1 teas ground to equal 1/4 teas fresh – is that what I was supposed to do? Also I softened the butter on the counter, but even with that when I put it in the batter it would not disperse and left lots of small pieces so had to mix and mix and mix to get rid of them which would work against leavening. Should I melt the butter instead? Also does this cake need to be refrigerated due to having much butter in it? How long is it good for after baking if stored in an airtight container. Wonderful recipe that provided a wonderful smelling kitchen while baking and tasted very good.
Mary Younkin says
Lots of good questions here, Denise. Lets start with fresh nutmeg, where to find it – it is usually in the spice aisle at the grocery store, it will be in a jar with two or three “nuts” in the jar and then you use a Microplane to grate it. It can be hard to find so already ground is just fine. It is okay if your butter is not perfectly combined, it will still bake up just fine. Do not melt the butter beforehand. You can store the cake on the counter, loosely covered, if you cover it too tightly it will lose that crunch sugary crust that develops on top.
Denise Dunchus says
Mary, thank you for your response. is the 1/4 teas nutmeg in the recipe 1/4 of fresh? Is 1 teaspoon dry the correct equivalent to it? Denise
Mary Younkin says
That is what I get when I search it as well, Denise.
Samantha says
WOW!! Was searching for a simple cake for impromptu Solstice dinner party and came upon this hidden gem. Made a half batch* in an 8” springform, with some minor adjustments based on taste (reduced sugar) and what I had on hand (allspice for cloves and a bit of ginger for cardamom).
Fantastic results! Thumb wars for the last two slices, and I’ve been asked to bring it again tonight.
* 1 1/2 eggs made for a very thin cake, so I’m going to try 2 whole eggs this time.
Thank you for this absolute winner of a winter cake!!
Mary Younkin says
Love hearing things like this, Samantha. I also enjoy knowing how people customize the recipes, thank you for sharing.
Caroline says
I served this cake for a holiday dessert. It was delicious, very easy to make, and nice with coffee the next morning. Several people have asked for the recipe. I used ground nutmeg instead of fresh.
Mary Younkin says
Ground works great as well, Caroline.
Paul Fleckenstein says
Hmm; the instructions don’t mention anything about the various spices listed in the ingredients.
Mary Younkin says
“With a mixer, beat the eggs with the sugar and all spices until slightly thickened and light in color, about 5-7 minutes.”