Cranberry Cake

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • cups coarsely chopped fresh cranberries
  • 1⅓ cups sugar
  • ½ teaspoon baking soda
  • teaspoons vanilla extract
  • ½ cup shortening
  • 1 tablespoon grated orange rind
  • 2 whole eggs
  • 2 egg yolks
  • cup milk
  • Cranberry Frosting


  1. Preheat oven to moderate (375°F.). Grease two eight-inch layer-cake pans. Line the bottoms with wax paper and grease the paper.

  2. Sift together the flour, baking powder and salt. Set aside. Blend the cranberries with one-third cup of the sugar. Set aside.

  3. Add the baking soda and vanilla to the shortening. Cream well; gradually add remaining sugar and the grated rind. Beat in the whole eggs and egg yolks, one at a time. Add the flour mixture alternately with the milk. Stir in the cranberries.

  4. Pour the batter into the prepared pans. Bake for thirty minutes, or until a food pick inserted into the center comes out clean. Cool in pans for ten minutes. Turn out on racks to finish cooling. Spread frosting between layers and over top and sides of cake.

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