Cranberry Walnut Cake Recipe at The Little Shop of Olive Oils

Cranberry Walnut Cake

 INGREDIENTS

  • ¼ cup Roasted Walnut Oil
  • 1 ¼ cup sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ cup walnut pieces
  • 2 cups raw fresh cranberries

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Grease a 9" springform cake pan with butter (you can also use a regular pan but a springform pan will make your life easier).
  3. Use walnut pieces or add the walnuts to a quart size Ziploc bag and smash (hit) with the back of a big spoon until pieces are broken up.
  4. With a hand mixer, mix olive oil and sugar for 2 minutes.  Add eggs for 1 minute.  Add flour and baking powder and mix until combined.
  5. Fold in (not with the mixer) the cranberries and walnuts by hand.  The batter will be thick.
  6. Spoon into pan and level top with a spatula.
  7. Bake 60-70 minutes or until a toothpick comes out clear. 
  8. Cool completely (approximately an hour) and run a knife along the edges of the pan to help separate it from the pan.
  9. Serve with ice cream or fresh whipped cream. 
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