From Linderhoff’s Kitchen by Martha Scott

Not everyone loves pumpkin pie for Thanksgiving dessert and this cake is an excellent substitute especially at this time of year when cranberry sauce is on sale.     The recipe calls for a bundt pan but you could use a tube pan as well. Decorate as I did with sugared cranberries and slivers of orange peel.


3 c. flour

1 1/2 c. sugar

1 c. mayo (not Miracle Whip)

1 (16 oz) can whole berry cranberry sauce

1/3 c. orange juice

1 T. grated orange peel

1 t. baking soda

1 t. salt

1 t. orange extract

1 c. chopped Nuts (recipe called for walnuts but here in Kansas we’re partial to pecans)


1 c. powdered sugar

1 – 2 T. orange juice (I needed a bit more)

In a mixing bowl, combine cake ingredients except for nuts. Mix well. Fold in nuts. Spray bundt pan with Pam. Pour batter into pan. Bake at 350 for 60 to 70 minutes. Cool 10 minutes in pan before removing to a wire rack. Combine icing ingredients and drizzle over the warm cake.

I sugared fresh cranberries and slivers of orange peel for decoration.

Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

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