Cranberry Pecan Cake is a festive, moist, and slightly tart dessert that brings warmth and comfort in every slice. Studded with bursts of juicy cranberries and the rich crunch of pecans, this cake is perfect for holidays, family gatherings, or just cozying up with a hot drink. I love how simple it is to make and how beautifully it balances sweetness with a touch of tang.
Why You’ll Love This Recipe
I love this cake because it’s loaded with texture and flavor—moist cake, tart cranberries, and nutty pecans all in one bite. It’s a great way to use fresh or frozen cranberries, and it’s not overly sweet, which makes it perfect for both dessert and brunch. Plus, it looks rustic and beautiful straight out of the oven, with no need for fancy decorations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Eggs
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Vanilla extract
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Milk or buttermilk
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Fresh or frozen cranberries (whole)
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Chopped pecans
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Optional: orange zest, cinnamon, powdered sugar (for dusting)
Directions
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I preheat the oven and grease a 9-inch round or square cake pan.
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In one bowl, I whisk together the flour, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.
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I alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
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I fold in the cranberries and pecans (and orange zest if I’m using it).
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I spread the batter into the prepared pan and smooth the top.
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I bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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I let the cake cool slightly before dusting with powdered sugar or serving as-is.
Servings and timing
This cake makes about 8–10 servings. It takes around 20 minutes to prep and 40–45 minutes to bake, so it’s ready in just over an hour.
Variations
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I sometimes add orange zest or a splash of orange juice to brighten the flavor.
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For a spiced version, I mix in a little cinnamon or nutmeg with the dry ingredients.
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I’ve made it in a loaf pan for more of a cranberry bread-style cake.
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A simple glaze made with powdered sugar and orange juice is a great finishing touch.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave a slice for 10–15 seconds or warm it in the oven. It also freezes well—I wrap individual slices and thaw them as needed.
FAQs
Can I use dried cranberries instead of fresh?
Yes, I’ve used dried cranberries in a pinch. I rehydrate them in warm water or orange juice before adding to the batter for the best texture.
Can I use frozen cranberries?
Absolutely. I use them straight from the freezer—no need to thaw, just toss them in a bit of flour before mixing in.
What kind of pecans work best?
I use chopped raw pecans, but toasted pecans bring out even more flavor. I avoid pre-salted ones to keep the cake balanced.
Can I make this cake gluten-free?
Yes, I’ve had good results using a 1:1 gluten-free flour blend. I just make sure it includes xanthan gum or add it separately.
Is this cake good for breakfast or brunch?
Definitely. It’s just sweet enough to feel like a treat but not so rich that it can’t be served with morning coffee or tea.
Conclusion
Cranberry Pecan Cake is a cozy, flavorful bake that’s perfect for cooler weather and holiday tables. I love how easy it is to make and how the tart berries and crunchy nuts come together in every bite. Whether I’m serving it for dessert or sneaking a slice with breakfast, it’s always a seasonal favorite that brings warmth and comfort.
