Cranberry Cake
Recipe from
Better Homes and Gardens
This easy dessert is perfect for Thanksgiving or other holiday gatherings.
Servings:
12 servings
Prep Time:
20 mins
Total Time:
1 hr
Ingredients
-
3 cupscranberriessee savings
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1 cupchopped pecanssee savings
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2 cupssugarsee savings
-
2eggssee savings
-
1 cupall-purpose floursee savings
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1/2 cupbutter, meltedsee savings
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2 tablespoonsmilksee savings
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Sweetened whipped cream (optional)see savings
Directions
1.
Preheat oven to 350 degree 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.
Nutrition information
Calories 319, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 57 mg, Sodium 71 mg, Carbohydrate 44 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin C 6%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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