– 3/4 cup homemade cranberry sauce* – 1 cup granulated sugar – 2 cups all-purpose flour – 2 tsp. baking powder – 3/4 tsp. salt – ½ cup butter *1 stick (I used Earth Balance margarine) – 2 eggs – 1 tsp. vanilla extract – 1 Tablespoon orange zest from 1 medium orange – 1/2 cup milk I used almond milk – 1/4 sliced almonds – 2 teaspoons turbinado sugar optional
Cook time: 55 min
How to make the cranberry swirl? Be sure to not get close to the cake batter edge. Leave at least a 1/2-inch space to the border. If you add less cranberry sauce, you could gently give it a swirl with a butter knife when you add the 2nd part of cake batter. I’ve made it both ways: with a swirl and without. And sometimes it creates it’s own swirly design even without me touching it.
Can you use jellied cranberry sauce for this cake? You have to use homemade cranberry sauce, not jellied. If you haven’t had time to make your own sauce, you could puree’ 2 cups of cranberries with 3/4 cup of sugar and let it drain in a sieve before using it in the recipe. I’ve made it both ways and prefer it much better with homemade cranberry sauce. At the current time I have two containers of cranberry sauce in my fridge, so this will be made again this week!
RECIPE TIPS AND FAQ’S:
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