Cranberry Pecan Cake Recipe

Ingredients
<br>- 3 cups frozen cranberries
<br>- 1 cup pecans
<br>- 1 cup white sugar
<br>- 2  eggs
<br>- 1 cup white sugar
<br>- 1 cup all-purpose flour
<br>- ½ cup butter, melted
<br>- 2 tablespoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
<br>step 2: Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
<br>step 3: Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
<br>step 4: Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
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Ingredients
- 3 cups frozen cranberries
- 1 cup pecans
- 1 cup white sugar
- 2 eggs
- 1 cup white sugar
- 1 cup all-purpose flour
- ½ cup butter, melted
- 2 tablespoons milk

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
step 2: Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
step 3: Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
step 4: Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

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