Cranberry-Pecan Spice Cake

From Cook's Country | October/November 2013

Why this recipe works:

To infuse our favorite Bundt cake with the flavors of fall, we start by making a cranberry “jam,” cooking frozen berries down with orange juice and sugar before pureeing them in the food processor. We cook pecans until they’re toasted and fragrant and then grind them to a fine powder. This nut… read more

To infuse our favorite Bundt cake with the flavors of fall, we start by making a cranberry “jam,” cooking frozen berries down with orange juice and sugar before pureeing them in the food processor. We cook pecans until they’re toasted and fragrant and then grind them to a fine powder. This nut “flour” gets stirred into the cake batter, along with pumpkin pie spice for all-in-one flavor. We layer the batter into a Bundt pan with our cranberry mixture, creating a sweet-tart swirl throughout the finished cake. A simple cream cheese glaze is the finishing touch.

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Makes one cake

Ingredients

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