Here’s the classic Nantucket Cranberry Cake—simple, rustic, and perfect for fall or the holidays. It’s lightly sweet with tart cranberries and a tender crumb.
Nantucket Cranberry Cake
Ingredients
- 3 cups fresh cranberries (or frozen, not thawed)
- ¾ cup sugar (plus extra for sprinkling)
- 2 large eggs
- ¾ cup melted butter (slightly cooled)
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ tsp almond extract (optional but traditional)
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease a 9-inch cake pan or springform pan.
- Layer cranberries
- Spread cranberries evenly in the pan.
- Sprinkle ¾ cup sugar over the cranberries.
- Make batter
- In a bowl, beat eggs.
- Stir in melted butter, 1 cup sugar, vanilla, and almond extract.
- Add flour and salt; mix just until combined.
- Assemble
- Pour batter evenly over cranberries.
- Sprinkle a little extra sugar on top for a crisp finish.
- Bake
- Bake 40–50 minutes, until golden and a toothpick comes out clean.
- Cool & serve
- Cool slightly before slicing.
- Serve warm or room temperature.
Serving Ideas
- Dust with powdered sugar
- Serve with whipped cream or vanilla ice cream
- Great with coffee or tea ☕
Tips
- Tart cranberries are key—don’t substitute dried ones.
- Cake tastes even better the next day.
- For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.
If you’d like, I can share a gluten-free version, mini loaf version, or a lighter sugar option.
