FrenchGardenHouse Victorian Cranberry Cake


Oh, I am sorry!I got so excited about the wreath for our front gate, that I forgot I promised you my best recipe for Cranberry Cake. Here it is, if you didn’t read it in the holiday issue of Victorian Homes Magazine.

FrenchGardenHouse Victorian Cranberry Cake

Preheat Oven to:  350 degrees F


2 cups sifted all~purpose flour

1 cup sugar

1~1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg, beaten

1 teaspoon grated orange peel

3/4 cups orange juice

1/2 cup light raisins

1 cup chopped cranberries {fresh or frozen}

1/2 cup chopped nuts {optional}

Mix: Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture

is crumbly.  Add in the egg,, orange juice and orange peel all at once. Stir just until mixture is evenly moistened.

Fold: Add in raisins, cranberries and nuts.

Spoon: Spoon mixture into a greased 9 x 5 x 3 loaf pan.

Bake:  Bake at 350F for 1 hour. Cool on a wire rack.

You can experiment with different cake pans, I have made these in a circular pan for a beautiful gift.  Enjoy!!  This makes a lovely dessert with some apricots, fresh berries and perhaps some nuts to linger over after dinner is done.  Serve on your best antique Limoges and it’s a visually gorgeous treat.


If you want to romance your Home and Garden with antique and vintage treasures to make you smile each time you come home, visit our shop FrenchGardenHouse.


2 thoughts on “FrenchGardenHouse Victorian Cranberry Cake”

  1. Belinda

    This looks delicious! Glad I didn’t see this before, now this will be mythisyear’s”go to” cake!

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