Cranberry-Pecan Olive Oil Cake

Cranberry-Pecan Olive Oil Cake


"A soft cake spotted with yummy dried cranberries and pecans. A yummy alternative to butter-heavy cake recipes!"
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1 h 50 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
  2. Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.


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I hate to rate this poorly. But there is something wrong with this recipe. As much as I tried to make it work...didn't happen. I'm so sorry but, I made this not once, but twice. Both times, the...

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