Hey, y’all. Listen, I try not to eat the sweets and treats I bake. I mean I can, but my body won’t like me afterward. But let me tell you this, if you make this cranberry loaf cake now, you will have fans. This cake has a hint of cinnamon with seasoned cranberries throughout the whole cake.
When adding fruit to any cake it always makes for a moist cake. This cranberry loaf cake reminds me of the cherry cake Bob Evans usually sells at their restaurants. The cake isn’t hard to make and I will walk you through this recipe step-by-step.
Make this Cranberry Loaf Cake Now!
Start by preheating your oven to 350
Prepare your loaf pan with butter spray and parchment paper.
Prep your cranberries.
In a microwave-safe dish (this works better than the pot), add your cranberries, water, cinnamon, nutmeg, and sugar. Microwave for 3-5 minutes and set the cranberries aside. Make sure you cover your microwave-safe dish because the cranberries will pop like popcorn so be careful. Note: the longer the cranberries set the better.
In a large bowl, add your oil (I use Crisco oil), always extra vanilla, it makes for a rich flavor. Now add the cinnamon, and eggs and mix together for 5-10 seconds.
Now, separate the cranberries from the cranberry juice. Pour 1 cup of cranberry juice into a measuring cup and add to the oil, and eggs mix. Stir. Your batter will be very liquidy.
To the liquid mix, add the yellow cake mix, add the instant Jell-O pudding, and mix. now carefully fold in 1/2 cup to 1 cup of cranberries. Make sure you don’t add too much additional cranberry juice.
Carefully, pour the cranberry cake mixture into the loaf pan and bake at 350 for 35-40 minutes or until done. Once the cake is out of the oven.
Place on the cooling rack and let the cake cool for 15 – 20 minutes before removing the cake from the pan. Now that the cake is out of the pan, let the cake continue for at least 1 hour.
Once cooled cut in thick slices and serve.
Cranberry Loaf Cake Ingredients
Cranberry Loaf Cake Instructions
- Preheat the oven to 350
- Prepare the loaf pan with a butter non-stick spray and parchment paper
- In a medium microwave-safe dish add the cranberries, water, and spices. Microwave for 3-5 minutes. Make sure you cover the microwave dish as cranberries pop like popcorn.
- In a large bowl add the oil, vanilla, eggs, and cinnamon. Mix for about 10 seconds.
- Next, add 1 cup of cranberry juice only to the liquid mix. Do not add cranberries at this time.
- To the liquid mix, add the cake mix, and instant pudding and mix for 30 seconds.
- Now take the cranberries (1/2 cup to 1 cup) and fold them into the cake mix
- Pour the cake mixture into the loaf pan and bake at 350 for 35-45 minutes or until done.
