Cranberry Cake

This Cranberry Cake combines sweet and tart in a delicious holiday dessert bursting with fresh red berries! A simple, old fashioned, single layer cake baked right in a skillet!

Cranberry Cake

It’s amazing how quickly the holidays have gotten here, and while I am already missing the hot days of summer and the foliage of fall, delicious homemade desserts like this Cranberry Cake make the chilly nights a little easier to accept.

We all know the best part about the holidays is spending time and sharing the joy with those you love. But I think those moments are even better with amazing food because the food is most definitely the second best part of the holidays.

This is also the time of year when I use my castiron nonstop. I use it for everything from cakes (seen here) to cornbread to pork chops.

Castiron has a way of making things taste a little cozier, don’t you think?

And nothing quite says Christmas time like the flavor of tart and juicy cranberries.

This Cranberry Cake is loaded with fresh cranberries and walnut for a delicious and easy dessert recipe!

This cake, though humble, is still absolutely gorgeous and would make a fine addition to any holiday dessert table!

More Delicious Skillet Desserts:

• Salted Caramel Apple Cobbler
• S’mores Brownie Dip
• Skillet Berry Cobbler
• Skillet Cinnamon Roll Cake

How To Make Cranberry Cake:

1. Preheat oven to 350 degrees F. Grease an 8 to 10-inch cast iron skillet and set aside.

2. In a large bowl, whisk together flour, sugar, and salt. Reserve about 3 tablespoons of the flour mixture to a medium-sized bowl and set it aside.

3. Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.

4. Add the cranberries and walnuts to the medium bowl with the reserved flour and toss to coat. Add to the batter and fold in until fully mixed.

5. Add the batter to the prepared skillet and spread until evenly distributed. Tops the batter with a few extra cranberries and walnuts.

6. Baked for 35 to 45 minutes or until toothpick comes clean from the center of the cake. Allow the cake to cool for 10 minutes before serving. Serve with ice cream or icing.

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Cranberry Cake

Rebecca Hubbell

This Cranberry Cake combines sweet and tart in a delicious holiday dessert bursting with fresh red berries! A simple, old fashioned, single layer cake baked right in a skillet!

4.67 from 3 votes

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dessert

Cuisine American

Servings 8

Calories 383 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh cranberries
• 1 cup chopped walnuts

Instructions

 

• Preheat oven to 350 degrees F. Grease an 8 to 10-inch cast iron skillet and set aside. 
• In a large bowl, whisk together flour, sugar, and salt. Reserve about 3 tablespoons of the flour mixture to a medium-sized bowl and set it aside.
• Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.
• Add the cranberries and walnuts to the medium bowl with the reserved flour and toss to coat. Add to the batter and fold in until fully mixed. 
• Add the batter to the prepared skillet and spread until evenly distributed. Tops the batter with a few extra cranberries and walnuts.
• Baked for 35 to 45 minutes or until toothpick comes clean from the center of the cake. Allow the cake to cool for 10 minutes before serving. Serve with ice cream or icing. 

Video

Nutrition

Calories: 383kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 8gCholesterol: 77mgSodium: 166mgPotassium: 119mgFiber: 2gSugar: 26gVitamin A: 435IUVitamin C: 3.5mgCalcium: 29mgIron: 1.4mg

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