Monday, June 23, 2014

Summer Budget Cooking: Cranberry Cake

Yes, I still have some in the freezer. I bought them on sale after Christmas:)

You really can make this cake with any berries. If the berries are sweet, like strawberries, you will probably want to reduce the amount of sugar used. The original recipe (from The Taste Of Home) called for the rhubarb.

With cooking, you can be flexible and substitute the ingredients, though it probably won't always be a success:) I had my share of failures but still support experimenting in the kitchen.

So to make this cake, you will need:

4c frozen cranberries
1 1/2c sugar, divided
2tbsp vegetable oil + 2 tbsp butter
1 egg
1/2 tsp vanilla extract
1c flour
2tsp baking powder
1/4 tsp salt
1/2c milk

Combine cranberries, 1c sugar and 1/4 to 1/2 c of water, cook and stir until thickened.

Cream butter and the remaining sugar, add vegetable oil, beat in egg and vanilla. Add the flour, baking powder and salt to the mixture, alternately with milk. Beat until combined, pour into a greased square baking dish (ab 9"). Pour the cranberries mixture over the batter. Bake at 175*C (350F) for about 30 to 35 minutes. Serve as a dessert.


  1. Looks good! I've never seen a cranberry cake or pie recipe before, just creamy type salad recipes. I may try this for our (American) Thanksgiving, where cranberries make an honored side dish. Thank you!

  2. You are welcome! Cranberries can be used as a side dish, in pies and I have somewhere a cranberry cake recipe. Here they are only available with Christmas, though now they started selling dried cranberries in some supermarkets.