Real Recipes From Real Home Cooks ®

cranberry cream torte

(47 ratings)
Blue Ribbon Recipe by
Carol Junkins
Hanson, MA

Received this recipe from my best friend whom I have known since grammar school! Her mom used to make this torte! Easy and good. I have posted a picture of my girlfriend's mom ~ 96yrs old, where the original recipe came from. She is now 100 years old and had a huge B'day party for her!!!

Blue Ribbon Recipe

What a special dessert for the cranberry lover. This torte is pie-like, crossed with a cobbler. It's different and delicious. There is plenty of sugar that mixes with the tart fresh cranberries. The cranberries burst while cooking and make a yummy, sugary sauce. A crisp, sugary crust forms on top. Walnuts in the topping add a little crunch and texture that complements the flavors.

— The Test Kitchen @kitchencrew
(47 ratings)
yield serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For cranberry cream torte

  • 3 c
    fresh cranberries (can also use frozen right out of the freezer)
  • 3/4 c
  • 2 md
  • 1 c
  • 1 stick
    margarine (softened) or butter
  • 1 c
    all-purpose flour
  • pinch
  • 1/2 c
    walnuts (if desired)

How To Make cranberry cream torte

  • Cranberries in a pie plate with sugar.
    Put three cups of cranberries in a greased round pie plate and sprinkle with 3/4 cup sugar.
  • Eggs and sugar in a bowl.
    Beat two eggs in a bowl and add one cup of sugar.
  • Flour, salt, and melted butter added to eggs.
    Add flour, pinch of salt, and melted butter or margarine.
  • Folding in walnuts.
    Fold in walnuts (if desired).
  • Batter spread over cranberries.
    Spread over cranberries.
  • Cranberry torte baking in the oven.
    Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
  • Whipped topping on a slice of the torte.
    Add whipped topping when cool.