pecan/cranberry cake
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
1 Hr 15 Min
method
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yield
12 serving(s)
Ingredients
- 1/2 cup finely chopped pecans
- 1 (8 oz) package cream cheese
- 1 cup butter
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons cinnamon
- 4 - eggs
- 2 cups unsifted all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups cups fresh cranberries, chopped
- 1 cup coarsely chopped pecans
- 1 tablespoon grated orange peel
- 1 1/2 cups powdered sugar
- 2 tablespoons orange juice, fresh
How To Make pecan/cranberry cake
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Step 1Preheat oven to 325. Grease 10-inch fluted or regular tube pan and sprinkle with ½ cup finely chopped nuts.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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