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Pumpkin Cranberry Spice Tea Cake View Larger

Pumpkin Cranberry Spice Tea Cake

Delicious served with afternoon tea or an after-dinner cordial. Sure to become a favorite.


  • 1 cup canned or fresh pumpkin puree
  • 2 eggs
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1/4 cup + 2 tablespoons Stonewall Kitchen Orange Cranberry Marmalade
  • 1/2 cup dried cranberries
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons pumpkin pie spice (1 tablespoon cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon each nutmeg and allspice)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees F. Grease a 9" x 5" x 3" loaf pan.
  2. Blend pumpkin, eggs, sugar, and oil, and 1/4 cup Stonewall Kitchen Orange Cranberry Marmalade in a food processor or a large bowl until well mixed. Stir in cranberries just to blend.
  3. Combine all dry ingredients in a bowl. Then sift them into the bowl with the pumpkin mixture. Pulse or stir until must blended, then scrape batter into loaf pan.
  4. Bake for 55-60 minutes in the center of the oven, or until a knofe inserted near the center comes out clean. Remove pan from oven and allow to cool on a cake rack.
  5. When cake is almost cool, brush remaining Orange Cranberry Marmalade over top.


In Stock

Orange Cranberry Marmalade
Orange Cranberry Marmalade Item: 101301 $7.95