Cranberry Walnut Cake

Cooking Time

1 hour

Prep Time

15 minutes

Serving Size

8 servings

This simple yet delicious Cranberry Walnut Cake is the perfect balance of tart cranberries, crunchy walnuts, and a tender, buttery crumb. Wesson Canola Oil adds lightness and moisture to every bite, ensuring a perfectly golden texture that’s never too heavy.

Ideal for casual weekend mornings with a cup of coffee—or dressed up with a dollop of whipped cream for festive holiday gatherings—this versatile cake brings warmth and comfort to any occasion.

Recipe creation by @bon__abbetit

CONTAINS:

Eggs, nuts, dairy

Ingredients

Cranberry Walnut Cake

Fresh cranberries 2 cups.

Sugar 1/2 cup.

Walnuts 1/2 cup, chopped.

Eggs 2 .

Sugar 1 cup.

Flour 1 cup.

Butter, melted 1/2 cup.

Wesson Canola Oil 1/4 cup.

Method

Preheat oven to 325°F degrees.

In a bowl, beat 2 eggs well. Gradually add 1 cup sugar and beat until mixed. Add flour, melted butter and Wesson Canola Oil and mix until combined.

Assembly Method

Grease pie pan with 1 tbsp Wesson Canola Oil and spread cranberries over the bottom. Sprinkle with ½ cup sugar and nuts.

Pour batter overtop sugared cranberries and nuts. Bake for 1 hour until golden brown.

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