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
- 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
How to Make Pecan/Cranberry Cake
- 1Preheat oven to 325. Grease 10-inch fluted or regular tube pan and sprinkle with ½ cup finely chopped nuts.
- 2In 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.
- 3Remove 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
