Cranberry-Pecan Spice Cake
Some of our favorite elements of fall—toasty pecans, fragrant spices, and tart cranberries—are neatly packaged in a single cake.
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 “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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