Sunday, January 23, 2011

Cranberry Pecan Cake

Recipe from: Kathryn Holmes, 2/1/06

3/4 c. butter or margarine, melted
1 1/2  c. sugar
3 eggs
1 teas. vanilla
1 1/4 c. flour
1 1/2 c. fresh or frozen cranberries, whole
1 c. pecans finely chopped

Preheat oven to 350.  Spray a 9-inch pie plate with non-stick cooking

In a large bowl, with an electric beater on medium speed, beat the
butter, sugar, eggs, and vanilla until fluffy, about 5 minutes.  Fold
in the flour by hand.  Fold in the cranberries and pecans.  Pour the
batter into the pie plate and spread evenly.

Bake for 50-55 minutes, or until toothpick comes out clean.  Cool
slightly before serving.

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