Cranberry Pecan Cake

This Cranberry Pecan Cake is a delicious and festive treat that is sure to be a hit at any holiday gathering. The combination of tart cranberries and crunchy pecans is a delightful contrast of flavors and textures.

The cake is easy to make and can be served as a dessert or snack.

The bright red cranberries and golden pecans make this cake a beautiful centerpiece for any holiday table. Enjoy this moist and flavorful cake with a cup of tea or coffee for a special treat.

Timing For Cranberry Pecan Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Yield: 1 cake

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Image Credit: sallysbakingaddiction.com

Ingredients

Ingredients:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup white sugar

– 2 eggs

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– 2 cups fresh cranberries

– 1 cup chopped pecans

– 1/4 cup brown sugar

– 2 tablespoons melted butter

– 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°F (175°C). 

Baking a delicious Cranberry Pecan Cake is easy and fun. First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This will ensure that the cake will come out of the pan easily.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

For the Cranberry Pecan Cake, the first step is to gather the ingredients. This includes 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 cup of butter, 1 cup of white sugar, 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup of sour cream, 1 cup of fresh cranberries, and 1/2 cup of chopped pecans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed throughout the cake batter.

3. In a large bowl, cream together the butter and sugar.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt.

4. Gradually add the dry ingredients.

Next, cream together the butter and sugar in a large bowl until light and fluffy. Once the butter and sugar are creamed together, add the eggs one at a time, mixing until each egg is fully incorporated.

Gradually add the dry ingredients to the creamed mixture, stirring just until incorporated. This includes the flour, baking powder, baking soda, and salt.

Image credit: www.tasteofhome.com

5. In a small bowl, mix together the cranberries and pecans.

In a larger bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, followed by the orange juice and vanilla extract. Finally, in a small bowl, mix together the cranberries and pecans.

6. Fold the cranberry-pecan mixture into the batter.

Be sure to fold the mixture in slowly and evenly, taking care to not over mix the batter. Once the cranberry-pecan mixture is fully incorporated, the batter is ready to be poured into the prepared cake pan.

Before baking, sprinkle some of the remaining cranberry-pecan mixture over the top of the cake for a decorative touch.

7. Pour the batter into the prepared pan.

Once the batter is ready, it is time to pour it into the prepared pan. First, grease the pan with butter or oil. This will help the cake release from the pan after baking.

Next, line the pan with parchment paper. This will help the cake come out of the pan easily. After that, pour the batter into the pan. Make sure the batter is evenly distributed in the pan.

Finally, tap the pan on the counter to remove any air bubbles. Place the pan in the preheated oven and bake as directed.

8. Bake for 30 to 35 minutes.

Pour the batter into the prepared cake pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Serve with a dollop of whipped cream or a scoop of ice cream, if desired. Enjoy!

Allow the cake to cool completely before serving. To serve, slice the cake into wedges and top with a dollop of whipped cream or a scoop of ice cream, if desired. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts per Serving:

Calories: 300

Fat: 14g

Carbohydrates: 38g

Protein: 5g

Sodium: 130mg

Cholesterol: 60mg

Fiber: 3g

Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)

Special Tips

    1. Use fresh cranberries for the best flavor.
    2. Toast the pecans before adding them to the batter to bring out their flavor.
    3. Let the cake cool completely before serving to ensure it holds its shape.
    4. For a special touch, top the cake with an icing or glaze.
    5. Store the cake at room temperature in an airtight container for up to 5 days.

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