Yummy Cranberry Cake

This moist and crunchy dessert features tart and colorful cranberries and tasty toasted pecans. It will be ideal for holiday menus or make individual cakes for gift giving. Pecans are easily toasted in a silicone measuring cup.


3 tablespoons butter
1/4 cup packed brown sugar
1/2 cup broken pecan pieces
2 eggs
1 1/3 cups sugar
1 stick butter, softened (1/2 cup)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
1 1/2 cups fresh cranberries 
Sweetened whipped cream

1. Combine 3 tablespoons butter with brown sugar and pecans in 2-cup silicone or glass measuring cup. MICROWAVE (100%), uncovered, 2 1/2 to 3 minutes or until nuts are toasted, stirring once. Set aside. Preheat Microwave-Convection oven to 350 degrees.  

2. Beat eggs with electric mixer on high until light, about 1 minute. Gradually beat in sugar until mixture is double in volume and a light yellow. Cut softened butter into pieces; add to eggs one piece at a time, beating well after each. Beat in vanilla and almond extracts. Stir in flour and cranberries. Spread in 8 or 9-inch ungreased round or square silicone baking pan. Stir nut mixture to break into pieces; sprinkle over cake. 

3. COMBO-BAKE with 10% microwave and 350 degrees for 25 to 28 minute or until center is puffed and no longer doughy. Cool. Cut into squares or wedges with silicone spatula. Or, remove from pan and then cut into serving pieces. Serve with sweetened whipped cream.   

About 12 Servings

TIPS  >If not using silicone, be sure to oil or grease baking pans.  

>Store cake at room temperature for several days or freeze for longer storage. If desired, warm 10 to 15 seconds in microwave before serving. 

>For individual cakes, increase temperature to 375 degrees. Divide batter among 6 Texas-sized silicone baking cups. Sprinkle each with pecan mixture. Reduce baking time to 19 to 21 minutes. Cool completely; remove from baking cups and wrap in cellophane gift bags, tied with pretty ribbon. 

>Walnuts can be substituted for pecans.  


From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 


For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!