Pecan/Cranberry Cake

Pecan/cranberry Cake

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Debbie Hallmark


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.


★★★★★ 2 votes

30 Min
1 Hr 15 Min


  • 1/2 c
    finely chopped pecans
  • 1 (8 oz) pkg
    cream cheese
  • 1 c
  • 1 1/2 c
  • 1 1/2 tsp
    vanilla extract
  • 1 1/2 Tbsp
  • 4
  • 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


  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.

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About Pecan/Cranberry Cake

Course/Dish: Cakes

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