Description
A delightful cranberry cake featuring fresh or frozen cranberries and crunchy pecans, balanced with almond extract for a nutty aroma. This moist and flavorful dessert is perfect for gatherings and holiday celebrations.
Ingredients
Main Ingredients
- 3 large eggs, room temperature
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 1/2 cups fresh or frozen cranberries, thawed
- 2/3 cup chopped pecans
Optional Garnishes
- Whipped cream
- Fresh cranberries
Instructions
- Make the batter: In a large bowl, beat the eggs and sugar together until the mixture is slightly thickened and light yellow in color, about five minutes. Add the softened butter and almond extract, and beat for an additional two minutes until smooth. Gently stir in the all-purpose flour until just combined, being careful not to overmix. Fold in the thawed cranberries and chopped pecans carefully to distribute evenly without crushing the berries.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 13×9-inch baking dish to prevent sticking.
- Bake the cake: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the baking to avoid overbaking for a moist texture.
- Serve: Allow the cake to cool slightly, then slice into squares. Optionally, serve each piece topped with whipped cream and a fresh cranberry for an added festive touch.
Notes
- Ensure cranberries are fully thawed and drained to avoid excess moisture in the batter.
- Room temperature eggs help create a smoother, more cohesive batter.
- For added flavor, you can toast the pecans lightly before adding them to the batter.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well when wrapped tightly; thaw completely before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
