Cranberry Cake
45 Min

Cranberry Cake

Cranberries usually appear during the holidays, when most of us are gorging on too many sugary sweets. However, it’s the tart taste of cranberries that this cake highlights. Made entirely with maple syrup,  a touch of turmeric, the cake can eaten for breakfast or for an afternoon tea break. Or top it with whipped cream for a more decadent dessert.
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Cook Time

45 Minutes



Step 1
Preheat the oven to 350°F. Whisk the dry ingredients together and add cranberries.
Step 2
In a stand mixer using the paddle attachment, beat the eggs and oil until creamy. Stir in the orange zest, maple syrup, and milk.
Step 3
Add the dry ingredients alternating with the milk until fully combined. Fold in the cranberries. Pour into a greased 8-inch skillet or a loaf pan, top with sliced almonds and bake for 35 to 40 minutes or until a toothpick comes out clean.
Step 4
Slice into wedges and serve warm.


311 grams (2 1/3 cups) all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon sea salt


3 large eggs

150 grams (1 cup) olive oil

Zest of 2 oranges

200 grams (1 cup) pure maple syrup

85 grams (3 ounces) whole milk

2 cups fresh cranberries

1/4 cup sliced almonds

Notes & Variations

  • Replace cranberries with black or blueberries.
  • Replace maple syrup with cane sugar.
  • Replace almonds with pistachios or cashews or omit entirely.
45 Min

Cranberry Galore!

Baking & cooking with cranberries can be quite the holiday delight!

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