Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 327
- Carbohydrate: 46g
- Fat: 16g
- Fiber: 2g
- Protein: 3g
- Sugar: 35g
Related Recipes
Cranberry-Pecan Olive Oil Cake
Cranberry-Pecan Coffee Cake
Moist Cranberry Pecan Muffins
Fresh Cranberry Cake
Banana Butter Pecan Cake
Cranberry Coffee Cake
Cranberry Apple Cake
Cranberry Pecan Scones
Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping
Pecan Cranberry Butter Tarts
Crazy Yummy Cranberry Pecan Cookies with Orange Glaze
