pages

Translate

Wednesday, January 13, 2016

cranberry pecan cake

Ingredients

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

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins

  • 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 a serving plate, so the cranberry-pecan layer is on top. let cool 30 minutes before serving.

No comments:

Post a Comment