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sliced Nantucket cranberry cake on a cake stand with a sifter of powdered sugar in front of it

Nantucket Cranberry Pie

Nantucket cranberry pie is really more of a cake than a pie, and it's the easiest dessert you'll make all holiday season!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Kelsie


  • 2 cups fresh or frozen cranberries coarsely chopped
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 cups granulated sugar divided
  • 1 cup all-purpose flour
  • 3/4 cup unsalted butter melted and cooled
  • 1 teaspoon almond extract can substitute vanilla
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs lightly beaten


  1. Preheat the oven to 325 degrees.
  2. Spray a 9-inch springform pan with cooking spray. Pour the cranberries into the bottom of the pan. Sprinkle the chopped walnuts and 1/2 cup of the granulated sugar over the berries. Set aside.
  3. Combine the flour, butter, almond extract, vanilla extract, salt, and eggs with the remaining 1 cup of sugar in a large bowl. Stir until well combined.
  4. Pour the cake batter over the berries and gently smooth the top. Set on a large rimmed baking sheet to catch butter that might leak out. Bake for 40 to 55 minutes, until the edges of the cake are lightly browned and the center is set.

  5. Cool for 2 hours on a wire rack, then serve.
  6. The pie is best eaten the same day it’s made but you can store it for up to a day, covered, at room temperature before serving.
  7. If you have uneaten cake, you can store it in the fridge for up to 2 days; pop slices in the microwave to soften them a bit before serving because the fridge makes the cake quite hard.

Recipe Video

Recipe Notes

  • If you use frozen cranberries don't thaw them first; just put them in the cake pan still frozen
  • If you don’t like almond extract you can substitute vanilla
  • You could also add some finely grated orange zest for extra zing
  • Don’t like nuts in your desserts? Leave them out!
  • The recipe calls for unsalted butter but if all you have is salted, just omit the 1/4-teaspoon salt in the cake batter