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Cranberry Pecan Cake

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Cranberry Pecan Cake is a cozy, moist dessert featuring tart cranberries and crunchy pecans in a buttery cake. Perfect for holidays or everyday comfort, this rustic treat balances sweetness with a hint of tang and is easy to prepare with simple ingredients.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk
  • 1 1/2 cups fresh or frozen cranberries (whole)
  • 3/4 cup chopped pecans
  • Optional: 1 teaspoon orange zest
  • Optional: 1/2 teaspoon ground cinnamon
  • Optional: powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon if using.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
  6. Fold in cranberries, chopped pecans, and orange zest if using.
  7. Spread the batter evenly into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool slightly before dusting with powdered sugar or serving as-is.

Notes

  • Toss frozen cranberries in flour before mixing to prevent sinking.
  • Toasting the pecans beforehand enhances their flavor.
  • Add orange juice to the batter or glaze for extra brightness.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freezes well—wrap individual slices for easy storage and reheating.

Nutrition

Find it online: https://recipesbyliza.com/cranberry-pecan-cake/