Nantucket Cranberry Cake

Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of almond extract, whether or not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a sprinkling of coarse sugar on top, for delightful crunch.

Nantucket Cranberry Cake

Yield: 9" cake

  • 1 tablespoon melted butter
  • 2 cups fresh or frozen cranberries, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup (12 tablespoons) butter, melted and cooled slightly
  • 1 cup granulated sugar
  • 1 cup Unbleached All-Purpose Flour
  • 1/2 teaspon salt*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • coarse white sparkling sugar, for topping
*Reduce the salt to 1/4 teaspoon if you use salted butter.

  1. Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
  2. Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
  3. In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
  4. Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.
  5. Sprinkle coarse white sparkling sugar atop the batter.
  6. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.
  7. Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

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