Cranberry Cake

Cranberry Cake
  • 3 c. cranberries, fresh or frozen
  • 1 c. Shurfine Pecan Chips
  • 2 c. Shurfine Sugar
  • 2 Shurfine Eggs
  • 1 c. Shurfine All Purpose Flour
  • ½ c. Shurfine Butter, melted
  • 2 T. Shurfine Milk
  1. Preheat oven to 350°F. Generously grease a 2-quart baking pan.
  2. Spread cranberries and pecans over bottom of pan. Sprinkle with 1 cup of sugar.
  3. In a medium mixing bowl, beat eggs with a mixer on high speed until foamy.
  4. Add remaining 1 cup sugar, flour, melted butter, and milk. Beat on low speed just until combined (batter will be thick).
  5. Carefully spread batter over cranberries and nuts.
  6. Bake for 40 to 45 minutes, or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool 30 minutes.
  7. Invert onto serving tray.
May be served warm or at room temperature.