This recipe for Cranberry pecan cake is one of my favourites to make around the holidays. The original recipe comes from the cookbook of my former church, Orange County Buddhist Church. I have adapted it for British measurements and ingredients. Also, I recommend leaving the cranberries whole and dusting them with flour before mixing them in. In my opinion, this saves some work and it looks very pretty with the cranberries distributed throughout the cake. I think this cake is delicious for any time of the year!
Ingredients
1 c. butter softened
2 c. sugar
4 eggs
1/2 c. evaporated milk
1 tsp vanilla
2 c. flour plus 2 Tbsp
1 c cranberries, chopped or whole
1 c. pecans, chopped
Icing sugar for dusting
Instructions
Preheat oven to 160C (325F)
First, in a large mixing bowl, cream butter and gradually add sugar. Beat until fluffy. Add eggs one at a time, stirring constantly. Mix in the evaporated milk and vanilla. Then blend in the flour.
Before adding the cranberries, toss them with 2 Tbsp flour (this helps them not to sink to the bottom of the cake). Then fold in the cranberries and pecans. Pour into a greased and floured (or grease-proof paper lined) pan (8X8 inch or 2 loaf pans).
Bake for about an hour or until golden brown and when a toothpick inserted into the centre comes out clean. Cool and top with icing sugar.
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