Mary Berry Cranberry Cake

Every year around mid-November, my mum would clear out a special corner of the pantry and stock it with bags of fresh cranberries. She wasn’t American, and we didn’t celebrate Thanksgiving, but she had a deep affection for tart, punchy fruit in buttery bakes. That’s how this Mary Berry Cranberry Cake made its way into our family kitchen — a bright, buttery loaf that became our quiet little tradition just as the evenings turned properly dark.

This cake is a lesson in balance — the sweetness of a rich, golden sponge is tugged in just the right direction by sharp red berries. It’s festive without being fussy. You can dress it up with Mary’s signature pecan topping or leave it plain for a lovely everyday bake.

And honestly, nothing perfumes a house like cranberries in the oven.

Ingredients List

• 3 large eggs — gives the cake structure and richness.
• 2 cups granulated sugar — balances the sharpness of the cranberries.
• 3/4 cup (1 1/2 sticks) unsalted butter — softened; for that tender crumb.
• 1 tsp vanilla extract — adds warmth.
• 1 tsp almond extract (optional) — optional, but beautiful with the berries.
• 2 cups all-purpose flour
• 1 tsp salt — just enough to sharpen flavours.
• 2 1/2 cups fresh or frozen cranberries (12 oz) — fresh is best; frozen will do in a pinch.

Optional Pecan Topping:

• 1/4 cup unsalted butter
• 1/4 cup packed dark brown sugar
• 1 cup raw pecans

I often leave off the topping when baking for breakfast. But for dessert? Oh, go all in.

How To Make It (Instructions)

1. Preheat your oven to 350°F (175°C). Lightly grease a 10-inch springform pan, or smaller loaf tins if you like giving these as gifts.
2. Beat the eggs and sugar together in a stand mixer (whisk attachment) or with a hand mixer until very pale, fluffy, and voluminous. This will take 4–7 minutes in a stand mixer, 6–8 minutes with hand beaters.
3. Add the softened butter, vanilla, and almond extract if using. Beat another 2 minutes until it’s smooth and silky. It might look slightly curdled — don’t panic, it comes together with the flour.
4. Fold in the flour and salt gently with a spatula.
5. Toss your cranberries in a tablespoon of flour (this helps stop them sinking) and fold them into the batter. It’ll be thick — like spooning mashed potatoes into a tin. That’s right.
6. Spread the batter into your pan and smooth the top.
7. If adding the pecan topping: melt butter in a pan, stir in brown sugar, then toss in the pecans. Stir for 2 minutes until glossy. Spread over the top of the batter.
8. Bake 60–80 minutes for a springform pan. Loaves may take 40–50. Cover with foil halfway through to stop over-browning — especially if you’ve gone the pecan route.
9. Cool for 20 minutes, run a knife around the edge, then release the cake. Let it rest at least an hour before slicing.

I once rushed it, served it warm, and the poor thing crumbled into what can only be described as “cranberry chaos.” Still delicious, but lesson learned.

Common Mistakes

Why did my cranberries sink?
You probably forgot to coat them in a bit of flour. It’s a simple trick but it works every time.

Why is my cake dense and greasy?
Overmixing once the flour goes in is the usual culprit. Fold gently — you want to keep all that air you beat into the eggs.

Why is the top burning before the middle is set?
Ovens vary. Cover with foil halfway through. I always forget until the top’s already gone a bit too golden.

Why did my cake fall apart when slicing?
It wasn’t cooled enough. Let it sit for a full hour — the structure firms up beautifully.

Storage and Reheating Tips

• Fridge: Wrap tightly or keep in an airtight container. Keeps well for up to 7 days — flavours deepen over time.
• Room Temp: Okay for 2–3 days if your kitchen’s cool.
• Freezer: Wrap slices individually and freeze for up to 3 months. Defrost overnight or gently warm in the oven.

Reheating Options:

• Oven: 10–15 mins at 350°F (covered in foil).
• Microwave: 20–30 sec bursts at medium power.
• Steamer: Place a slice in a foil parcel and steam gently — works surprisingly well!

What To Serve With It

• Vanilla ice cream — hot cake, cold cream… magic.
• Whipped cream — softly whipped, unsweetened or with a splash of Cointreau.
• Strong black tea — the bitterness plays beautifully with the cranberries.

I’ve also been known to nibble a slice for breakfast with a dollop of Greek yogurt.

FAQ Section

Can I make this with dried cranberries?
Yes, but soak them first in hot water or orange juice to plump them up. It won’t have quite the same tartness.

Can I make this gluten-free?
Yes — swap the flour with a 1:1 gluten-free baking blend. Make sure it has xanthan gum for structure.

Can I leave out the almond extract?
Absolutely. It adds depth but isn’t necessary. You could try a little orange zest instead.

Can I use a different pan?
You can use loaf tins, mini Bundts, or even muffin tins. Just adjust baking times and keep an eye on them.

Try More Recipes:

• Mary Berry Panna Cotta Recipe
• Mary Berry Blueberry Loaf Cake
• Mary Berry Pear Crumble