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!
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.
Calories: 383kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 166mg | Potassium: 119mg | Fiber: 2g | Sugar: 26g | Vitamin A: 435IU | Vitamin C: 3.5mg | Calcium: 29mg | Iron: 1.4mg