Cranberry & Walnut Cake



Cranberry & Walnut Cake

Cranberry and Walnut Cake |

Cranberry and Walnut Cake Ingredients |

Cranberry and Walnut Cake Raw |

This simple cranberry and walnut cake was given to me by my mother in law.  It is very easy to make and also festive & tasty.  I don’t generally like baking 1) it’s very precise compared to cooking 2) it’s time & space intensive 3) although sweets are tasty, I don’t generally feel well after eating them and 4) it’s sticky to clean (regardless if it’s gluten free or regular flour) and it makes me wonder what that stickiness is doing in my gut.  Having said all that, I do occasionally get the baking bug around the holidays.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Oven
  • Cuisine: International


  • 6 oz (3/4 cup) butter, melted
  • 10 1/2 oz (1 1/4 cup) sugar
  • 2 eggs
  • 4 1/2 oz (1 cup) all purpose flour
  • 1 1/4 tsp baking powder
  • 2 oz (1/2 cup) walnut pieces
  • 8 oz (2 cups) raw fresh cranberries


  • Preheat oven to 350F.
  • Grease a 9″ springform pan with butter (you can also use a regular pan but springboard will make your life easier).
  • Add the walnuts to a quart size ziploc bag and smash (hit) with the back of a big spoon until pieces are broken up.  Add cranberries to walnuts in bag and set aside.
  • With a hand mixer, mix together melted butter and sugar for 2 minutes.  Add eggs for 1 minute.  Add flour and baking powder and mix until combined.
  • Fold in (not with the mixer) the cranberries and walnuts by hand.  The batter will be thick.
  • Spoon into pan and level top with a spatula.
  • Bake 60-70 minutes or until a toothpick comes out clear.  Cool completely and run a knife along the edges of the pan to help separate it.
  • Serve with ice cream or fresh whipped cream.  Happy Eating!  Beckie


  • Did your cake fall apart because you tried to get it out while it was still too hot or forgot to grease the pan?  Don’t panic.  Tear it apart, crumb cake style, and serve with a spoon and a side of ice cream or whipped cream.
  • Working with frozen cranberries?  Defrost them first so you don’t add extra liquid to the cake.

Things In My Kitchen:

  • Offset Spatula – for leveling up the top of the cake or adding whipped cream.
  • Scale – for being precise which is so important in baking.
  • 9″ Springform Cake Pan – to make it easy to get the sides away from the pan with no effort.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thanks for supporting my blog & love of cooking.

Keywords: Dessert, Thanksgiving, Christmas, Holidays, Cranberries

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Cranberry & Walnut Cake

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