Cranberry Cake

This wonderful recipe was a reader-contributed winning recipe in a Better Homes and Gardens holiday contest back in November 2004. The cranberry-pecan topping is a crunchy layer on top of a delicate white cake when the cake is turned out of the pan to serve. Topped with whipped cream, this is absolutely a winning recipe for the holiday season. Blessings...

Recipe:

3 cups cranberries, rinsed and picked over
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup unbleached flour
1/2 cup butter, melted
2 tbsps. milk
Sweetened whipped cream

1. Preheat oven to 350 degrees. Generously grease a 9 x 9-inch baking dish. Spread cranberries and pecans over bottom of dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 minutes.
4. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream.

Yield: 8-9 servings