Nantucket Cranberry Cake

Recipe by PJ Hamel

Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of almond extract, whether or not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a sprinkling of coarse sugar on top, for delightful crunch.

10 mins
40 to 45 mins
50 mins
one 9" cake
Nantucket Cranberry Cake


  1. Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.

  2. Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.

  3. In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.

  4. Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.

  5. Sprinkle coarse white sparkling sugar atop the batter.

  6. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.

  7. Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

Tips from our Bakers

  • If you're using frozen cranberries, either let them thaw a bit after chopping; or add a couple of minutes to the cake's baking time.