Cranberry Apple Cake

Cranberry Apple Cake

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  stupidmonke

“A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.”

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Adjust Servings

Original recipe yields 1 9-inch tube cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
  2. Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
  3. Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

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Reviews (2)

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I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough, sweet enough or spicy enough. So here's what I did: I used 3 eggs, 2 cups of brown sugar, 1/4 cup of regular sugar, 3/4 cup vegetable oil, 1-1/2 tsp. baking soda, and I added the following spices: 1/8 tsp. cloves, 1/2 tsp. ginger, 1/4 t. allspice and 1/2 tsp Chinese 5 spice. I baked it in a tube pan for only 50 minutes. I also used a mixer instead of only hand mixing. I added a brandy glaze made with sugar, butter, half and half and brandy and I sprinkled sugar crystals on it. It was moist and delicious. I took it to a gathering and everyone loved it. The photos above are mine so you can see what it looked like.



This was very moist, not too heavy, just lightly spiced, and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes, cause I like tartness. I used a handheld mixer to mix it all up. The batter might not seem like it will cover all the fruit, but it bakes up beautifully. I cooled it for 15 minutes in the pan on a rack, then turned it out to finish cooling. You could easily substitute other fruit or use all one type of fruit. Would easily accept other spice combinations as well. I might try pears and ginger next time.

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Amount Per Serving (12 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Apple Honey Bundt Cake


next recipe:

Gluten-Free Caramel Apple Cake