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–+ servings
Cranberry Cake

Cranberry Cake

Another easy food processor cake! With whole cranberries whizzed into the batter! Just be sure you have a 14 cup capacity processor to do the job!
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12

Ingredients
  

For the Cranberry Cake Layers:

  • 1¾ cup All purpose Flour 218g
  • 2 cups Cake Flour *see notes 240g
  • 3 teaspoons Beet Root Powder *see notes 8g
  • 2 teaspoons Egg Replacer *see notes
  • 18 Tbs Granulated Sugar 228g
  • 2 Tbs Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoon Ground cinnamon
  • 1 teaspoon Ground Cardamom
  • 18 Tbs Vegetable Oil 270ml
  • 1½ cups Plant Milk 360ml
  • 2 teaspoons Vanilla Extract 10ml
  • 1½ cups Fresh or Frozen Cranberries 150g

For the Cranberry Compote

  • 12 ounces Cranberries fresh or frozen 336g
  • 1¼ cup Granulated Sugar 250g
  • 1 cup Cranberry Juice or Moscato Wine 237ml
  • 2 teaspoons Vanilla Extract (or 1 vanilla bean)
  • 4 Star Anise Pods
  • 2 Cinnamon Sticks

For the Sugared Cranberries:

  • ½ cup Fresh or Frozen Cranberries
  • ¼ cup Water
  • ¼ cup Granulated Sugar

For the Icing

Instructions
 

For the Cake Batter:

  • Preheat the oven to 350°F &d grease & parchment line 3-7" cake pans
  • Combine all the ingredients for the cake in your food processor and & process to a smooth batter (if you do not have a 14 cup capacity food processor simply blend the cranberries separately them mix everything by hand)
  • Divide the batter evenly amongst the prepared cake pans & bake for approx 25 minutes or when you gently press the center they are springy to the touch (toothpick test is also a good measure)
  • Cool the cake layers in the pans until you can safely touch then without burning yourself then flip them onto a cooling rack to cool completely
  • Make the sugared cranberries: bring the water & sugar to a boil in a small sauce pot. Boil for about 2 minutes then add the cranberries remove from the heat & drain the cranberries
  • Toss them into the granulated sugar & lay them on a parchment lined sheet pan to dry overnight
  • For the Cranberry Compote: In a heavy bottom sauce pot, combine the cranberries with the liquid of your choice along with the sugar & spices and bring to a boil over high heat.
  • Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken & the berries will begin to pop.
  • Turn off the heat & discard the anise pods & cinnamon sticks then add the vanilla extract
  • Using a stick blend or a food processor puree the compote slightly leaving it chunky
  • Cool in refrigerator while you prepare the buttercream recipe as per the instructions on that recipe post
  • Assemble the cake as shown in the video tutorial

Notes

Beetroot powder is how I got this vibrant color but you can use a drop or two of red food color for the same result Totally optional but when I did not use either, the cake was a dull pink that just didn't do it for me!
The candied cranberries can be stored in the freezer but they may have the tendency to bleed slightly as they thaw on the cake so I had to re-sugar mine to get them nice and fresh looking
I list cake flour as an ingredient in this recipe but for those who cannot get it you can use all ~ all purpose flour in the total weight of 440g
I use Bob's Red Mill but I have also made this cake with no egg replacer at all and had great results!
Storage Cranberry cake can be kept at room temperature in a cool spot for up to 1 day For longer storage refrigerate for up to 1 week loosely wrapped to prevent drying of the cut sliced area. Freeze cake layers wrapped well for up to 2 months
Tried this recipe?Let us know how it was!