Cranberry Cake Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageCourse
VegetarianMain Ingredient
Interest Group


 Margarine1⁄2 Cup (8 tbs)
 Sugar1 Cup (16 tbs)
 Egg/Egg substitute1
 Egg whites2
 Almond extract1⁄2 Teaspoon
 Flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Plain non fat yogurt1 Cup (16 tbs)
 Whole cranberry sauce1 Cup (16 tbs)
 Sliced almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3227 Calories from Fat 1016

% Daily Value*

Total Fat 116 g177.7%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 216.5 mg

Sodium 778.9 mg32.5%

Total Carbohydrates 504 g168.2%

Dietary Fiber 15.1 g60.5%

Sugars 270.1 g

Protein 58 g115.3%

Vitamin A 83.4% Vitamin C 25.1%

Calcium 65.8% Iron 120.5%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Lightly grease and flour pan.
Cream margarine; gradually add sugar, beating until fluffy.
Add egg and egg whites, beating after each.
Add almond extract.
Combine flour and baking powder.
Add flour mixture and yogurt, alternately, to sugar mixture, beginning and ending with flour mixture.
Pour batter in pan.
Spoon cranberry sauce evenly over batter; sprinkle with almonds.
Bake 25 minutes, or until cake pulls slightly away from sides of pan.