Abstract: The cake powder and cranberry had antioxidant activity as main raw materials, examined the effects of cranberry, powdered sugar, milk powder, cream tartar addition and dehydration time on sensory quality of cranberry antioxidant dry cake.On the basis of single factor experiment, the orthogonal test was used to optimize the process parameters.The results showed that the optimum process parameters of antioxidant cranberry dry cake-cranberry 16%, suger powder 86%, milk 56%, cream tartar2%, dehydration time 180 min.Under this condition, the sensory score was 91.34.The total antioxidant capacity of cranberry dry cake was 16.58 U/g.The dry cake had antioxidant function and unique flavor of cranberry scent.