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Cranberry Walnut Spice Cakes

Cranberry Walnut Spice Cakes

Course Dessert
Cuisine American
Keyword Christmas Desserts, cranberry cake, Cranberry Spice Cake, Cranberry Walnut Cake, Fall Dessert Recipes, Mini Bundt Cakes, spice cake, Thanksgiving Cakes, Thanksgiving Desserts,
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

Cake:

  • 1 cup raw walnuts
  • 1 cup fresh cranberries
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla

Icing:

  • 1/2 cup Powdered sugar
  • 1/2 teaspoon ground allspice
  • 1-2 tablespoons Milk

Instructions

Make the cakes:

  1. Chop the walnuts into small pieces and lightly toast them in a naked pan.
  2. Set aside to cool completely.
  3. Preheat the oven to 350F. Grease and flour a mini bundt pan
  4. Roughly chop the cranberries.
  5. Whisk together the flour, baking powder, spices, and salt
  6. Stir together the oil, water, sugar, egg and vanilla.
  7. Add the dry ingredients a third at a time.
  8. Fold in the cranberries. Fold in the toasted walnuts.
  9. Transfer the batter to the prepared pan.
  10. Bake for 20 minutes or until a knife inserted in the cakes comes out clean.
  11. Transfer the cakes from the pan to a cooling rack over a parchment-lined baking sheet.
  12. Let cool completely.

Ice the cakes:

  1. Whisk together the powdered sugar and allspice.
  2. Whisk in the milk 1 tablespoon at a time until it reaches a pourable consistency.
  3. When the cakes have cooled completely, drizzle the icing over the tops.
  4. When the icing has hardened, plate and serve.