Preparation Info

Pumpkin Cranberry Spice Tea Cake

Made With Our

Orange Cranberry Marmalade

Base $7.95
Item: 101301


  • 1 cup canned or fresh pumpkin purée
  • 2 eggs
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1/4 cup plus 2 Tablespoons Stonewall Kitchen Orange Cranberry Marmalade
  • 1/2 cup dried cranberries
  • 2 cups all-purpose flour
  • 2 Tablespoons pumpkin pie spice (or 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° F. Grease a 9x5x3-inch loaf pan.
  2. Blend pumpkin, eggs, sugar, and oil, and 1/4 cup 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 just blended, then scrape batter into loaf pan.
  4. Bake for 55-60 minutes in the center of the oven, or until a knife 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.