Pecan/cranberry Cake Recipe

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Pecan/Cranberry Cake

Debbie Hallmark

By
@DebbieHallmark

This is a luscious and attractive cake that is makes a great desert or coffee cake.

I've found that as good as it tastes the night it's served; it's just that much better after it the next morning with coffee.

I hope you enjoy it as much as we do.


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Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

1/2 c
finely chopped pecans
1 (8 oz) pkg
cream cheese
1 c
butter
1 1/2 c
sugar
1 1/2 tsp
vanilla extract
1 1/2 Tbsp
cinnamon
4
eggs
2 c
unsifted all purpose flour
1 1/2 tsp
baking powder
1 1/2 c
cups fresh cranberries, chopped
1 c
coarsely chopped pecans
1 Tbsp
grated orange peel
1 1/2 c
powdered sugar
2 Tbsp
orange juice, fresh

Directions Step-By-Step

1
Preheat oven to 325. Grease 10-inch fluted or regular tube pan and sprinkle with ½ cup finely chopped nuts.
2
In large mixer bowl, beat cheese, margarine, sugar, vanilla and cinnamon until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and baking powder. Add to batter, mixing well. Stir in chopped cranberries and coarsely chopped pecans. Pour into pan and bake for 1 hour 15 minutes or until wooden pick inserted near center comes out clean. Cool for 10 minutes.
3
Remove from pan and cool thoroughly. Make a glaze by combining powdered sugar, milk and orange juice mixing well. Drizzle over cake if desired. Cake is just as good without.

About this Recipe

Course/Dish: Cakes