Cast Iron Pumpkin Cranberry Cake

If you’d like to make this and you Don’t need to adjust for high altitude make the following changes: increase granulated sugar to 2 full cups, decrease vanilla extract to 1 1/2 teaspoons, increase baking soda to 1 3/4 teaspoons, and increase baking powder to 2 1/2 teaspoons. Follow directions as is.


For the cake:

4 eggs
1 15 oz can pumpkin puree
2 tablespoons orange juice concentrate OR 15 drops Wild Orange Essential Oil
1 3/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped fresh cranberries


Preheat oven to 350F degrees.

Prepare 10-inch cast iron skillet with a touch of butter if your pan isn’t seasoned. Otherwise let it be!

In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.

In a large bowl, combine eggs, pumpkin puree, orange juice concentrate or essential oil, sugar, oil, applesauce and vanilla. Mix well with wire whisk.

Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chopped cranberries.

Pour batter into cast iron and bake until done about 35-40 minutes. Let cool on rack for 10-15 minutes before slicing and serving with a sprinkle of powdered sugar.

Note: For 10 inch dutch oven to bake at 350F use 14 charcoals on top and 7 around the bottom.

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