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Cranberry-Walnut Cake

Cranberry-Walnut Cake
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Total Time: 30

Yield: 24 servings

Even counting cutting the cranberries, this is one quick-to-make treat. Although it tends to vanish just as fast, it keeps very well if permitted to hang around a bit.


  • 2 cups plus 2 tablespoons sugar, divided
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups sliced cranberries
  • 1/4 cup chopped walnuts
  • Nonstick cooking spray


Heat oven to 350°.
In a large bowl, whisk together 2 cups sugar, flour, baking powder, and salt.
In a second bowl, combine eggs, oil, milk, and vanilla.
Whisk egg mixture into dry ingredients.
Stir in cranberries and walnuts.
Turn into a prepared 9x13x2-inch pan.
Sprinkle top with remaining sugar. Bake 40 minutes, or until golden-brown and pulling away from sides. Let cool in pan; then cut into 2-inch squares.
Updated Monday, September 27th, 2010

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