Cranberry-Topped Cake Recipe

Name: Cranberry-Topped Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1-1/3 cups sugar, divided; 4 cups fresh or frozen cranberries, thawed; 5 egg yolks; 3/4 cup cold water; 1/2 cup canola oil; 2-1/2 teaspoons grated lemon peel; 2-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 7 egg whites; 1/2 teaspoon cream of tartar; 2 cups heavy whipping cream; 2 tablespoons sugar; 2 teaspoons vanilla extract

Servings: persons

1-1/3 cups sugar, divided
4 cups fresh or frozen cranberries, thawed
5 egg yolks
3/4 cup cold water
1/2 cup canola oil
2-1/2 teaspoons grated lemon peel
2-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
7 egg whites
1/2 teaspoon cream of tartar
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

1
Grease two 8-in. square baking dishes; sprinkle each with 1 tablespoon sugar. Sprinkle 2 cups cranberries in each dish; sprinkle with remaining sugar. Cover and bake at 325u00b0 for 30 minutes. Uncover; cool for 1 hour.
2
In a large bowl, beat the egg yolks, water, oil, peel and vanilla until well blended. Combine the flour, sugar, baking powder and salt. Gradually add to the egg mixture, beating until blended.
3
In another large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold a fourth of the egg whites into batter. Fold in remaining whites. Spoon batter over cranberries.
4
Bake at 325u00b0 for 45-55 minutes or until cake springs back with lightly touched. Cool for 10 minutes before inverting onto wire racks to cool completely.
5
For frosting, in a large bowl, beat cream until soft peaks form. Add the sugar and vanilla; beat until stiff peaks form. Place one cake on a serving plate; spread with some frosting. Top with remaining cake. Frost top and sides of cake. Cover and store in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/3 cups sugar, divided, 4 cups fresh or frozen cranberries, thawed, 5 egg yolks, 3/4 cup cold water, and more.

Yes, Cranberry-Topped Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Topped Cake

How did you like this recipe?

Frequently Asked Questions