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Cranberry Pecan Cake


3 cups cranberries
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
2 Tbsp milk
Sweetened whipped cream (optional)


1. Preheat oven to 350° F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar.

2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined(batter will be thick). Carefully spread batter over cranberries and nuts.

3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.

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Nutritional Information
Per Serving

319 Calories/Serving

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