Skip to Content

Holiday Cranberry Cake

Holiday Cranberry Cake

The timing of this month’s #CranberryLove hop was perfect. I just received a big bag of these gorgeous, ruby red fresh cranberries in my weekly CSA share. My 5 year old couldn’t resist their shine and bit into one. And promptly spit it out when that super duper tartness hit her tongue!

Holiday Cranberry Cake |

A little background on the humble cranberry:

  • A good source of Vitamin C, fiber, manganese and antioxidants (a lot of goodness packed into such a tiny berry.)
  • Primarily cultivated in America and Canada
  • 95% of cranberries are processed into juice, sauce or dried cranberries – this fact blew my mind! It’s kind of a shame that more of us don’t cook with fresh – there’s NOTHING like homemade cranberry sauce – and it’s pretty simple to make (here’s a variety of basic cranberry sauce & relish recipes compiled by Cooking Light Magazine.)

I really wanted to go beyond the sauce – I tried to figure out another savory dish but in the end, baking a cranberry cake won out.

This recipe is a simple tube pan cake – it was inspired by a labor of love cookbook called Cooking Healthy Across America, which was produced by the Food & Culinary Professionals – a 2,000+ group of food loving dietitians. I tweaked a recipe for Orange-Glazed Cranberry Cake developed by my colleague and dear friend, Barb Pyper. You could jazz it up by adding other dried fruits like cherries or raisins. For topping, I simply used powdered sugar but it would also be divine the way Barb made it – with a citrus glaze.

If you love cranberries, this is a must make recipe for the holidays! Recipe at

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Holiday Cranberry Cake

  • Yield: 16 servings 1x


Units Scale
  • 1 1/3 cup all-purpose flour
  • 2/3 cup whole wheat pastry flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2/3 cup greek style nonfat plain yogurt
  • 2 cups cranberries
  • Powdered sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together flours, baking powder, baking soda and salt.
  3. In a bowl for a standing mixer (or bowl using hand mixer), whip together brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well.
  4. Alternatively add flour mixture and yogurt to butter/sugar mixture, beating well until everything is mixed together.
  5. With a wooden spoon or spatula, mix in cranberries.
  6. Pour batter into a 10-inch tube cake pan or Bundt pan coated with cooking spray.
  7. Bake for 40- 45 minutes or until cake tests clean.
  8. Remove from oven and cool in pan for 15 minutes.
  9. Remove cake from pan to a wire rack and cool completely.
  10. Before slicing and serving, dust with powdered sugar, if desired.

And by the way, you really don’t have to wait until the holidays to have an excuse to make this.

From some more Cranberry 101, here’s great clip from that gives cranberry buying, storing and cooking tips.

Holiday Cranberry Cake |


Monday 14th of November 2016

Not only am I in love with your cranberry cake - I love that pyrex bowl with the red birds!! <3


Saturday 12th of November 2016

I too have underutilized the fresh cranberry in my kitchen. Glad too have more fresh cranberry recipes. I must check out the Cooking Light reference (thanks for including this). I do love them in baked goods; your cake looks amazing and such a good idea for the coming holidays!

Pumpkin Cranberry Oat Bars

Friday 21st of November 2014

[…] Linking to Fat Tuesday, Gluten-Free Fridays, Fresh Bites Friday, Monday Mania, Cranberry Love. […]


Thursday 28th of March 2013

hi I have a question: does greek yogurt is optional? I mean if it is ok if I use plain natural yogurt or should I have to use something else instead?


Thursday 28th of March 2013

You definitely could swap in regular plain nonfat yogurt - let me know if you make it!


Tuesday 13th of November 2012

The cake is cooking now. I hope I made it right. You mentioned yogurt mixture but didn't reference it in the step prior.


Tuesday 13th of November 2012

Oops - that should just say yogurt, I just corrected it. I'm sure you did it right - let me know how it turns out!

Comments are closed.