Cranberry Harvest Cake
Prep Time: 20 Minutes
Bake Time: 50 Minutes
1 Cup sugar
1 Cup packed brown sugar
1 Cup canola oil
1 Cup whole cranberry sauce (homemade or store bought)
3 Cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg (fresh ground if possible)
1/2 teaspoon ground cloves
1/2 Cup chopped walnuts
1 Cup grated carrots
Powdered sugar for dusting
Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan. Crisco or shortening works great for this, you really don’t want any of the cake sticking to the pan.
In a bowl, use a hand mixer to beat sugars, eggs, oil, and cranberry sauce until well blended. In another bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cloves. Gradually beat this into the cranberry mixture. Fold carrots and nuts in by hand.
Pour batter into the pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 10 minutes before removing and transferring to a wire rack to cool. Once it is completely cool, dust the top with powdered sugar.
This is a simple but moist cake. Not very sweet and the cranberries really shine through – tastes like fall. If you make your own cranberry sauce, this is a great way to use up that last cup, but store bought whole cranberry sauce is just fine. You can also use this recipe to make two perfect 1/2 size bundt cakes (that’s what I used for the photo for this post), which is nice if you want to share with a friend. Plus that’s only half the calories, right? 😉
Note: If you do use a 1/2 size bundt pan, only bake about 40 minutes.