Cranberry Pecan Cake

Ingredients

• 3 cups frozen cranberries
• 1 cup pecans
• 1 cup white sugar
• 2 eggs
• 1 cup white sugar
• 1 cup all-purpose flour
• 0.5 cups butter , melted
• 2 tablespoons milk

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.

2. 2

   Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.

3. 3

   Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.

4. 4

   Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.