YUMMY CRANBERRY CAKE
Microwave Convection Cooking - www.MicrowaveConnect.com
Tart cranberries and toasted brown sugar coated pecans make this cake extra special. It makes a nice cake for serving in wedges or, see Tips for making individual cakes to share with friends.
YUMMY CRANBERRY CAKE
Topping:
3 tablespoons butter
1/4 cup packed brown sugar
1/2 cup broken pecan pieces
Cake:
2 eggs
1 1/3 cups sugar
1 stick butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
1 1/2 cups fresh cranberries
1. Combine 3 tablespoons butter, the brown sugar and pecans in 2-cup microwave-safe measuring cup.
2. MICROWAVE (100%), uncovered, 2 1/2 to 3 minutes or until nuts are toasted, stirring once. Set aside. Preheat micro-convection oven to 350°.
3. Beat eggs with electric mixer on high until light, about 1 minute. Gradually beat in sugar until mixture is double in volume and light yellow. Cut softened butter into pieces; add to eggs. Continue beating until combined. Beat in vanilla and almond extracts. Stir in flour and cranberries. Spread in 9-inch ungreased round silicone baking dish. Stir nut mixture to break into pieces. Sprinkle over cake.
4. LOW-MIX (combo-bake) at 350° for 25 to 28 minutes or until center is puffed and no longer doughy. Cool completely. If desired, remove from pan before cutting into wedges for serving. Serve plain or if desired, top with whipped cream.
About 8 Servings
TIPS · Cake can be cut into smaller serving pieces.
>Store cake at room temperature for several days or freeze for longer storage.
>To make individual cakes, preheat oven to 375°. Divide batter among 6 Texas-sized silicone baking cups. Sprinkle each with pecans. Low-Mix bake at 375° for 19 to 21 minutes or until set in center. Cool completely; remove from baking cups.
>If using a glass baking dish, be sure to grease lightly.
2011 Microwave Convection Cooking - www.MicrowaveConnect.com