Cranberry Christmas Cake
Recipe: #16244
December 06, 2014
Categories: Desserts, Cakes, Cranberry, Brunch, Christmas, Potluck, Thanksgiving, Oven Bake, Kosher Dairy, more
"Modified recipe from Barefeet in the Kitchen blog. Prep time allows time to toast chopped pecans in a medium-hot skillet for 2-4 minutes, until fragrant. Keep pecans moving so they don't burn!"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (102.2 g)
- Calories 286
- Total Fat - 12.3 g
- Saturated Fat - 6 g
- Cholesterol - 61.9 mg
- Sodium - 92.1 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 1.8 g
- Sugars - 27.4 g
- Protein - 3.5 g
- Calcium - 16.8 mg
- Iron - 0.6 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees (Pyrex).
Step 2
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Step 3
Add the butter, extract and zest; mix two more minutes.
Step 4
Stir in the flour until just combined. Add the cranberries and pecans, and stir to combine.
Step 5
Spread in a 9x13 Pyrex dish, sprayed with cooking spray. Bake for 40-45 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
Step 6
Let cool completely before cutting into squares.
Tips
- Cooking spray
- 13x9 Pyrex dish (or bake at 350F for metal)
1 Reviews
You'll Also Love
