Cranberry swirl cake

    1 hour 10 min

    A simple sponge cake that's simple to make and tastes fantastic. Cranberry sauce is swirled throughout this moist cake. Enjoy for afternoon tea.

    84 people made this

    Makes: 1 23 or 25cm tube cake

    • 110g butter
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 250g plain flour
    • 1/2 teaspoon salt
    • 250ml soured cream
    • 1 teaspoon almond extract
    • 225g wholeberry cranberry sauce

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23 or 25cm tube cake tin.
    2. Cream the butter and sugar together until light. Add the eggs and stir well.
    3. Combine the flour, baking powder, bicarbonate of soda and salt. Add the flour mixture alternately with the soured cream to the butter mixture.
    4. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared tin. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
    5. Bake in preheated oven for 55 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!  -  27 Nov 2007  (Review from Allrecipes US | Canada)


    I tried the original, then converted it to a muffin recipe. Num!!  -  22 Jun 2000  (Review from Allrecipes US | Canada)


    This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!!  -  29 Nov 2005  (Review from Allrecipes US | Canada)