Spiced Cranberry Holiday Cake
Position rack in centre of oven, then preheat to 350°F. Spray a 6-cup tempered glass bowl with non-stick cooking spray.
Stir 1 cup cranberries, sultanas, sugar and orange juice in a medium bowl.
Beat cake mix, milk, melted butter, eggs, ginger, cinnamon and orange zest in a large bowl, using an electric mixer on low, until combined. Increase speed to medium. Continue beating until smooth, about 1 to 2 more minutes. Fold in remaining 1 cup cranberries.
Pour cranberry-sultana mixture into bottom of prepared glass bowl. Gently spoon cake batter overtop. Smooth top.
Bake until a skewer inserted into centre of cake comes out clean, about 65 to 75 minutes. Transfer bowl to a rack to cool for 10 to 15 minutes.
If top of cake domed excessively, carefully slice off dome using a serrated knife. Gently run tip of a knife around the edge to loosen the cake. Place a serving platter upside-down on top of bowl. Carefully invert and unmold.
Scoop marmalade into a small microwave-safe bowl. Microwave on high until hot, about 15 to 30 seconds. Brush over sides of hot cake immediately.
Serve cake slices warm, topped with a dollop of whipped cream, if desired.
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Last updated: February 9th, 2021
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