Bensonhurst Kitchen: Cranberry Wreath Cake

Bensonhurst Kitchen: Cranberry Wreath Cake
Cranberry Wreath Cake 2

The crimson color of cranberries recalls end of the year feasts when family and friends gather to celebrate, in warmth and light, during the shorter days and longer nights. Thanksgiving, Hanukkah, Christmas and New Years all exemplify this.

This week, Colleen gets us in the holiday spirit with a cake done in a certain familiar shape. Any other time of year, it’s just a bundt, but come November and December – it’s a wreath.

Cinnamon, chopped walnuts, vanilla and brown sugar all join in to complete this cake’s festive flavor profile. And while this cranberried concoction may resemble a fruit cake, the recipe uses fresh, tart cranberries instead of dried or candied ones.

So pucker up and get ready to deck the halls with a cake that’s moist not hard, nor hard to make, and prepare your senses for Cranberry Wreath Cake!


2/3 cup packed brown sugar
1/3 cup butter
1 12oz bag cranberries, washed
1/2 cup chopped walnuts
1/2 cup butter room temperature
3/4 cup white sugar
2 eggs
1 1/4 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt


Preheat oven to 350 degrees.  Grease a 10 cup bundt pan.

Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a saucepan over medium heat combine brown sugar and 1/3 cup butter.
Bring it to a boil, stirring occasionally. Pour evenly into the bottom of the bundt pan. Sprinkle chopped walnuts and cranberries over the brown sugar mixture,

In a large bowl, cream together 1/2 cup room temperature butter and 3/4 cup of white sugar.

Beat in eggs one at a time, then stir in vanilla extract.

Mix in the flour mixture and sour cream alternately.

Pour batter in bundt pan over cranberry walnut mixture.

Bake for approximately 45-50 minutes or until cake passes the toothpick test.

Allow cake to cool for at least 10 minutes, then invert on a serving plate.


Don’t have any walnuts? Substitute your favorite nut. Pecans are also great!

This cake is great served warm. For an extra treat serve your cake with homemade whipped cream or vanilla ice cream.

Recipe and tips by Colleen


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