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Cranberry Cake

Chef.at.Home's picture
Ingredients
  Eggs 3
  Sugar 2 Cup (32 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Almond extract 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Cranberries 2 1⁄2 Cup (40 tbs) (Fresh/Frozen, Thawed)
  Pecans 2⁄3 Cup (10.67 tbs), chopped
Directions

In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
Add butter and extract; beat 2 minutes.
Stir in flour just until combined.
Stir in cranberries and pecans.
Spread in a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4620 Calories from Fat 1883

% Daily Value*

Total Fat 217 g333.8%

Saturated Fat 97.1 g485.5%

Trans Fat 0 g

Cholesterol 997.3 mg332.4%

Sodium 239.4 mg10%

Total Carbohydrates 638 g212.7%

Dietary Fiber 27.7 g110.9%

Sugars 416.7 g

Protein 55 g110.3%

Vitamin A 103.2% Vitamin C 62.6%

Calcium 24.4% Iron 96.1%

*Based on a 2000 Calorie diet

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Cranberry Cake Recipe