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.