How to make it

  • Heat the oven to 350°.
  • Melt 2 tablespoons of the butter and pour it into a 9-inch springform pan.
  • In a mixing bowl, combine the cranberries and the brown sugar.
  • Scatter the mixture atop the butter.
  • Sprinkle on the pecans.
  • Beat the remaining 4 tablespoons of butter and the sugar at medium speed in a medium mixing bowl until well blended.
  • Beat in the eggs one at time, then beat in the vanilla extract.
  • Combine the flour, baking powder, and cinnamon in a small bowl and stir well.
  • Beat a third of the dry ingredients into the creamed mixture, followed by half of the buttermilk.
  • Continue alternating in this way until you've beaten in the last of the dry ingredients.
  • Spoon the batter evenly over the cranberries.
  • Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50 minutes.
  • Let it cool in the pan for about 5 minutes, then invert the cake onto a serving platter and remove the pan.

Reviews & Comments 4

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  • trackwidow 11 years ago
    Wow, this looks great. I love cranberries and I'm always looking for exciting new ways to use them. I like this idea since I am allergic to pineapple. I will be making this soon!
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    " It was excellent "
    sunny ate it and said...
    This looks great!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    Oh Dear... this is really good. I love Cranberries. Thanks!
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  • peepers 11 years ago
    Love the cranberries in replacement of pineapple even though I'm a pineapple lover. Thanks
    Was this review helpful? Yes Flag

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