- 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.
- 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.
- 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 minutes. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.
Nutrition Facts (Cranberry Cake)
- Per serving:
- 319 kcal cal.,
- 16 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 57 mg chol.,
- 71 mg sodium,
- 44 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Amy Hemmelgarn 1210 Days Ago
I make this every year for Christmas morning. Its so easy and so delicious. A true family favorite!!