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Cranberry Cake

Makes: 12 servings
Prep 20 mins Bake 350°F 40 mins
Cranberry Cake
Ingredients
  • 3  cups  cranberries
  • 1  cup  chopped pecans
  • 2  cups  sugar
  • 2  eggs
  • 1  cup  all-purpose flour
  • 1/2  cup  butter, melted
  • 2  tablespoons  milk
  •  Sweetened whipped cream (optional)
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 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 319,
  • Fat, total (g) 16,
  • chol. (mg) 57,
  • sat. fat (g) 5,
  • carb. (g) 44,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 71,
  • Potassium (mg) 88,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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