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Cranberry Cake

November 15, 2013

The winter holidays begin for me when the fresh cranberries arrive in my local grocery store.  I bought 2 bags, one for this cake and one for the freezer.  It’s not as good as buy one get one free, but with cranberries it means get them when you can.  I love this cake from but I thought a fresh orange taste would be wonderful.


Cranberry Cake


  • 3 Lg. Eggs
  • 2 C. Sugar
  • 3/4 C. Unsalted Butter (cut into pieces)
  • 1 t. Vanilla Extract
  • 1 T. Cointreau (or Grand Marnier, Kirsch or Fresh Orange Juice) Optional
  • 1 t. Salt
  • 2 T. Whole Milk
  • 2 C. Flour
  • 2 1/2 C. Fresh Cranberries


  1. Preheat oven to 350 degrees; Lightly butter a 10″ Springform Pan (9×13 rectangle as substitute)
  2. Beat eggs and sugar until combined thoroughly (5-7 minutes)
  3. Add the butter, vanilla, Cointreau and beat for 2 minutes; add the milk and salt and mix for 30 seconds
  4. Add the flour in increments and combine thoroughly
  5. Fold in the cranberries and pour into the prepared pan
  6. Bake for 45-60 minutes
  7. Garnishes *
  8. Glaze **

*  For Breakfast: Fresh Orange

*  For Dessert: Whipped Cream with Grated Orange (Ice Cream too)

**  Juice of one orange and 1 T. Cointreau combined and drizzled over top of cake








(Serves: 8-10)

Recipe from

(I substituted Cointreau and Fresh Orange Juice)

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