Cranberry Pecan Cake

Cranberry Pecan Cake


Distinctive recipe makes 1 cake Change Servings
Makes servings US Metric Regulate Recipe (Help)
  • three cups frozen cranberries

  • 1 cup pecans

  • 1 cup white sugar

  • 2 eggs

  • 1 cup white sugar

  • 1 cup all-goal flour

  • half cup butter, melted

  • 2 tablespoons milk

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  • PREP

    20 minutes

  • COOK

    forty minutes


    1 hr half-hour

Cranberry Pecan Cake


  1. Preheat oven to 350 ranges F (100 seventy 5 ranges C). Generously grease a 2 quart rectangular baking dish.
  2. Unfold the cranberries evenly over the underside of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  3. Place the eggs into the work bowl of an electrical mixer, and beat on extreme velocity 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 merely mixed. The batter will in all probability be thick. Unfold the batter evenly over the cranberry-pecan mixture.
  4. Bake inside the preheated oven until the cake is calmly brown and a toothpick inserted near the center comes out clear, forty to 45 minutes. Rigorously invert the cake onto a serving plate, so the cranberry-pecan layer is on prime. Let cool half-hour sooner than serving.


  • Power
  • 327 kcal
  • sixteen%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Ldl ldl cholesterol
  • fifty six mg
  • 19%
  • Fat
  • 15.eight g
  • 24%
  • Fiber
  • 2.three g
  • 9%
  • Protein
  • three.three g
  • 7%
  • Sodium
  • sixty eight mg
  • three%

* % Day-after-day Values are based mostly totally on a 2,000 calorie meals routine.

Recipe by NGG426

“This is usually a yummy, very simple cranberry upside-down cake with loads of cranberries and pecans! Serve warmth with whipped cream.”

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