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Authentic Nantucket Cranberry Pie (Cake-Style Dessert)

A close-up slice of Nantucket Cranberry Pie showing a bright red berry layer and a golden crumb topping.
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Welcome this New England classic to your holiday table. This recipe delivers the unique Nantucket Cranberry Pie, which is actually a sweet, buttery cake baked over a layer of tart cranberries and pecans. It is a simple, showstopping holiday bake.

Ingredients

Scale
  • 2 cups fresh cranberries, halved
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup granulated sugar (for fruit layer)
  • 3/4 cup melted butter
  • 3/4 cup granulated sugar (for cake batter)
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • Zest of one orange
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350F (175C). Grease a 9-inch springform pan well.
  2. In a bowl, combine the halved cranberries, nuts, and the first 1/2 cup of sugar. Toss these ingredients together until they are evenly coated.
  3. Pour the cranberry and nut mixture into the bottom of the prepared springform pan. Spread the mixture evenly and press it down lightly.
  4. In a separate medium bowl, combine the melted butter and the second 3/4 cup of sugar. Mix them together.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  6. Add the flour and salt to the wet ingredients. Mix until you have a smooth, thick batter.
  7. Carefully spread the thick cake batter over the cranberry and nut layer, making sure to cover all the fruit evenly. Use an offset spatula dipped in hot water to help glide the batter smoothly.
  8. Place the springform pan onto a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, or until the topping is golden brown and set.
  9. Remove the dessert from the oven and let it cool in the pan for 15 minutes.
  10. Gently run a butter knife around the inside edge of the pan to loosen the seal. Slowly release the side ring of the springform pan.
  11. Allow the dessert to rest for one more minute before carefully inverting it onto a serving plate. Gently lift the bottom of the pan away, using the knife to guide the topping if it sticks.

Notes

  • This dessert is best served warm with whipped cream or vanilla ice cream.
  • If you do not have fresh cranberries, frozen cranberries work well; do not thaw them before using.
  • For an easier release from the pan, line the bottom of the springform pan with a circle of parchment paper before greasing.

Nutrition

Find it online: https://sundayflavor.com/nantucket-cranberry-pie-recipe-cake-style/