How long will cranberry cake keep?+
Cranberry cake stays fresh for about 3 days at room temperature in a cool, dry place if wrapped or stored in an airtight container. If you want it to last a bit longer you can keep it in the fridge for up to 5 days. Freezing is also an option. Wrap it well and freeze for up to 3 months then thaw before serving.
Can I use dried cranberries instead of fresh or frozen?+
Yes you can swap dried cranberries for fresh or frozen ones but be aware that dried berries are sweeter and less juicy. If you use dried cranberries adjust the sweetness slightly or add a bit of citrus zest for balance because the flavour and texture change a bit compared to fresh berries.
Do I have to use a loaf pan for cranberry cake?+
No, you don’t have to use a loaf pan. Cranberry cake batter can work in other pans like round cake tins, brownie pans or bundt pans too but the baking time may vary depending on the pan size and shape. Always test with a toothpick to be sure it’s baked through.
Can I freeze cranberry cake?+
Sure you can, cranberry cake freezes very well when wrapped tightly with plastic wrap and foil. To thaw, remove the wrapping and leave it at room temperature for an hour or so or warm slices gently in the microwave before serving to bring back that fresh-baked feel.
Should I thaw frozen cranberries before adding them?+
With most cranberry cake recipes using a thick batter, you do not need to thaw frozen cranberries first. Folding them in while still frozen helps prevent the colour from bleeding and keeps them nicely distributed through the cake.
Can I make cranberry cake without buttermilk?+
Absolutely, if you don’t have buttermilk you can swap in plain yoghurt or milk plus a little lemon juice - this keeps the cake moist and tender while still balancing the tartness of the cranberries. Many bakers actually use plain yoghurt or sour cream to great effect in cranberry loaf cakes.
