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.
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 (1/2 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.