14 Reviews

Wonderful! I used a bundt pan, but next time would use a tube pan. The cranberries are so pretty on the "bottom" and it would be nicer to serve the cake with that side showing. I also included 1 tsp. fresh orange zest per your suggestion.

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Kathy :-( December 21, 2008

Every fall I stock up on cranberries, freeze them, and use them throughout the year. I was looking for new recipes and came across this one. It was so delicious, and since there's fruit in it, we ate it for breakfast. In order to bring out the flavor of the cranberries, I used a teaspoon of orange extract and a tablespoon of orange zest. I also lightened the cake up by replacing the butter with half a cup of oil. Will definitely make again!!

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Hey Em October 18, 2010

I madethis cake today, I baked for 35 min in 4 mini loaf forms. I covered two cakes with orangIe glaze and two I dusted with powdered sugar. I love the cake, but for my husband it was way too much cranberries but he said it was good.. The cake was very easy to make, I will make it again.

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ulana101 November 15, 2009

Excellent cake, very easy to follow recipe directions! I made it in several loaf pans; plus I added about 2 Tablespoons of orange zest, as this actually does enhance the cranberry filling. Also had to adjust it for High Altitude and it still came out just fine. Will make this again for sure! Thank you, for posting this recipe!

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Chefette2u May 03, 2009

This cake was delicious! It did not come out as beautiful as in the picture, but I blame that on my oven... But it did taste great! My mother gave me a recipe for a sourcream coffee cake from the "cake bible" which is similar, but a lot more time and bowl consuming and the results are just as good! So I will use this simpler recipe from now on! The cranberries went really well in this sweet cake. I am very impressed and I think I will make this cake many times again. Thank you for posting!

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Little Annie November 07, 2006

Delicious cake with a great combination of flavours! Quick to make too - always a bonus! I baked in a 25 cm (9") round cake pan for just over an hour. However, the cranberry filling was really tart - a function of the cranberries I used, no doubt (maybe the Scandinavian variety are tarter?), but next time I'd definitely decrease the amount of berries. I think this recipe would work really well with lingonberries and red currants too - will definitely experiment this autumn! Thanks so much for sharing!

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stormylee August 25, 2006

My step daughter brought home a pre packaged cranberry walnut cake from a local store. It was really good, but I am sure homemade would be better. I am going to try this recipe this week with walnuts instead of almonds. I will also make a powdered sugar/milk glaze to drizzle on top. Thank you so much for such a great recipe from all the previous reviews it must be a winner. I will rate it after I make it.

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CharliesMommy January 16, 2006

Excellent cake. Lovely and sweet and moist and nutty. Exactly what a cake should be. I have baked it twice now as the first time I didn't get a chance to get a slice before it was devoured! I used a regular cake tin and had to cook it for just over an hour. Thanks.

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Bunny Erica January 15, 2006

my family and company loved this cake. i used ground hazelnuts instead of almonds and added some wild blueberries to the cranberry filling-yum!! i also added about 2-3 tablespoons of almond paste to the butter when i creamed it with the sugar-yum, yum!!! i think next time i will try it without the cinnamon, or maybe less cinnamon. this is definately a new family favourite. love it!!!

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erinn in tbay January 30, 2005

This is a lovely cake for the holiday season. I brought it to a potluck & it was a hit. Although I liked it with the almonds, I think dd probably won't & so next time, I will use orange rind & more cranberries instead of the nuts. Thnks, winkki

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Judy from Hawaii December 14, 2004
Cranberry Tea Cake