Pecan/Cranberry Cake
By
Debbie Hallmark
@DebbieHallmark
1
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.
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.
Ingredients
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1/2 cfinely chopped pecans
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1 (8 oz) pkgcream cheese
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1 cbutter
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1 1/2 csugar
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1 1/2 tspvanilla extract
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1 1/2 Tbspcinnamon
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4eggs
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2 cunsifted all purpose flour
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1 1/2 tspbaking powder
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1 1/2 ccups fresh cranberries, chopped
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1 ccoarsely chopped pecans
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1 Tbspgrated orange peel
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1 1/2 cpowdered sugar
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2 Tbsporange juice, fresh
How to Make Pecan/Cranberry Cake
- Preheat oven to 325. Grease 10-inch fluted or regular tube pan and sprinkle with ½ cup finely chopped nuts.
- 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.
- 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 Pecan/Cranberry Cake
Course/Dish: Cakes
