Cranberry Cake
Author: 
Recipe type: Cake
Cuisine: Breakfast, Afternoon Treat, Dessert
 
Ingredients
  • 2 large eggs
  • 1 cups sugar
  • ½ cup unsalted butter, cubed and softened at room temperature for 1 hour
  • 1 teaspoon vanilla
  • 1 cups all-purpose flour
  • 1 teaspoon salt
  • 8 Oz cranberries
  • ½ cup crushed candied pecans
Instructions
  1. Preheat the oven to 350°F. Spray loaf pan.
  2. With a stand mixer, beat eggs and sugar on medium speed for 4 to 7 minutes, using the whip attachment. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
  3. Beat in the butter and vanilla. Beat for 2 minutes or until the butter is smoothly incorporated.
  4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.
  5. Sprinkle crushed pecans on top.
  6. Bake for 60 minutes or until inserted toothpick comes out clean.
  7. Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
Recipe by The Calisoffs at https://www.calisoff.com/2014/12/19/fresh-picks-dec-3/