Molasses Cranberry Cake | Cook for Your Life
Molasses Cranberry Cake - Cook For Your Life- cancer free recipes

Molasses Cranberry Cake

Rated 4.3 out of 5
4.3 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 18 ingredients

Not your average fruitcake, this rich confection is a wonderful, lighter-textured alternative to the holiday season’s perennial cake — and it’s a lot less work. Another plus is that unlike fruitcake, this Molasses Cranberry Cake...


  • ½ cup whole wheat pastry flour
  • ½ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 5 tablespoons milk
  • ½ teaspoon cider vinegar
  • ½ cup + 2 tablespoons molasses
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1 teaspoon fresh ginger, grated
  • ¼ cup butter, melted
  • ½ cup dates, chopped (optional)
  • 1½ cup fresh or frozen cranberries
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Nutrition Facts


284 cals


8 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


53 g


36 g


3 g


4 g


268 mg


  1. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Set aside.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside.
  3. In another bowl, lightly whisk together the milk, vinegar, molasses, brown sugar, eggs, grated ginger, and melted butter.
  4. Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until just combined, then fold in the chopped dates and cranberries.
  5. Pour into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before removing from pan.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society