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Cranberry loaf cake is a favorite for Christmas with my family and is so pretty.Cranberry Loaf Cake-The Southern Lady Cooks

Cranberry Loaf Cake is wonderful for the Christmas holidays. I make this cranberry loaf cake often as it is good anytime of the year and you can substitute different fruits and berries. It keeps well for several days in a cool place. I just put it under a cake cover and it never lasts long at my house. We love this cranberry cake with our morning coffee and cranberries are so good for you. Dust with powdered sugar or add the glaze for a real treat to serve family and friends. This cranberry cake makes a great gift, too.  You might also like our recipe for easy Christmas divinity.

Cranberry Loaf Cake

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter or 8 tablespoons or 1/2 cup, softened
1 1/2 cups white granulated sugar
2 eggs
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup chopped fresh cranberries
1 cup chopped nuts, pecans or walnuts

Cranberry Loaf Cake-The Southern Lady Cooks

Whisk together the flour, salt and baking powder in a bowl and set aside. In a mixing bowl cream the butter, sugar and eggs with a mixer. Add the flour mixture to the creamed mixture and mix along with milk, sour cream and vanilla extract. Fold in the chopped cranberries and nuts with a spoon. Spray a 9 x 5 bread pan with cooking spray. Pour in batter and bake in preheated 325 degree oven for 1 hour and 15 minutes checking center at 1 hour since ovens will vary. Makes 1 loaf cake. Enjoy!


1 cup powdered sugar
4 to 5 tablespoons milk
Whisk together and drizzle over cake.

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  1. I have tried this recipe twice now and it has failed. Over flows the recommended size pan. Will clean my oven for the second time now. I live in the Denver area is there a high altitude adjustment?
    Dottie in Denver

  2. I wonder if you could use the mini loaf pans?

    • The Southern Lady says:

      Yes, I think you could do that Denise. Just watch and maybe cook about 10 minutes less time and test centers to see if done.

  3. Your intro on this recipe says something about swapping the berries. Sadly I’m the only one in my house who likes cranberries, any suggestions for what other berry I could use? Also, have you ever tried doubling it and using a 13×9 pan? I have 6 children and a goody loving hubby so one loaf of anything yummy lasts about 2.5 seconds in my house 😉

    • The Southern Lady says:

      I would think you could use just about any kind of berry. Blueberries or blackberries, even strawberries. I have not tried doubling this recipe but see no reason why you couldn’t. It should work for you.

  4. I am going to make this, but I always use Gold Medal Self Rising Flour. It never fails me. I am going to put some of the cranberries in with the icing drizzle for color and extra taste. Merry Christmas.

  5. Could you use dehydrated cranberrys in this recipe?? fresh are difficult in this area in the winter.

  6. I would definitely enjoy this as cranberries are a MUST HAVE this time of year. Looks mighty fine. Pinning! Thanks for sharing. A very merry Christmas to you and yours.

  7. Would like ideas of how to wrap to make it gift worthy. . . ..

    • The Southern Lady says:

      I would just put it in one of those Christmas tins and line the tin with foil. That is the way I do mine. Hope this helps. I have not tried shipping it anywhere so cannot tell you about that. I would not put the glaze on if I were to freeze it or wrap the cake entirely in foil.

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