Cranberry Spice Cake

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Serve this with whipped cream or ice cream, or with #recipe15602"

Original recipe yields 8 servings
OK
  • LEMON GLAZE

Nutritional

  • Serving Size: 1 (176.2 g)
  • Calories 500.1
  • Total Fat - 17.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 57.7 mg
  • Sodium - 422.2 mg
  • Total Carbohydrate - 82 g
  • Dietary Fiber - 2.1 g
  • Sugars - 60 g
  • Protein - 5.6 g
  • Calcium - 88.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F. Coat bottom and sides of an 8-inch square cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour, cinnamon, salt, cardamom, baking powder and baking soda in a medium bowl and set aside.

Step 2

Pulse cranberries in a food processor until finely chopped but not puréed; set aside.

Step 3

Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.

Step 4

Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape butter into prepared pan; smooth top.

Step 5

Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 1 hour–1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.

LEMON GLAZE


Step 6

Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.

Tips & Variations


No special items needed.

Related

Mia in Germany

This is a wonderfully moist and flavourful cake! Unluckily, I couldn't find cranberries, so I had to use a frozen mix of cranberries, blueberries and raspberries which I didn't chop. And in place of apple cider I used hard cider because I had forgotten that in the US it's just juice, not the alcoholic beverage LOL Don't think it made a too huge difference, the taste is fantastic. For the flour I just used a gluten free cake mix. The next time I can get cranberries, I'll make an all cranberry cake!! Thanks for sharing! Made for Think Pink

review by:
(28 Oct 2018)

ellie

Wonderful cake! I didn't have any apple cider, so used some orange juice and water to equal the 1/2 cup. Skipped the glaze. Delicious. A friend asked for the recipe which I gladly gave her. Will be making this again and soon! Thanks for sharing!

review by:
(13 Nov 2014)