How to Make Cranberry Pecan Cake - A Step-by-Step Guide

Nothing screams “holiday season” more than the taste of cranberries and pecans. And what better way to enjoy these festive flavors than with a delicious Cranberry Pecan Cake? This cake is the perfect combination of sweet and tart, with a crunchy pecan topping that adds a delightful texture to every bite. It’s a dessert that is sure to impress at any holiday gathering or potluck.

The key to this recipe is the balance of flavors and the moistness of the cake. The tartness of the cranber...

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Ingredients

  • 3 cups frozen cranberries
  • 1 cup pecans
  • 1 cup white sugar
  • 2 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • ½ cup butter, melted
  • 2 tablespoons milk

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 cake

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  • Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  • Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  • Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
  • Nutrition

    327 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 52mg
    • Sodium: 68mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 2g
    • Total Sugars: 35g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 90mg