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Cranberry Cake Recipe
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Cranberries||2 1⁄2 Cup (40 tbs) (Fresh/Frozen, Thawed)|
|Pecans||2⁄3 Cup (10.67 tbs), chopped|
Serving size: Complete recipe
Calories 4620 Calories from Fat 1883
% Daily Value*
Total Fat 217 g333.8%
Saturated Fat 97.1 g485.5%
Trans Fat 0 g
Cholesterol 997.3 mg
Sodium 239.4 mg10%
Total Carbohydrates 638 g212.7%
Dietary Fiber 27.7 g110.9%
Sugars 416.7 g
Protein 55 g110.3%
Vitamin A 103.2% Vitamin C 62.6%
Calcium 24.4% Iron 96.1%
*Based on a 2000 Calorie diet
Add butter and extract; beat 2 minutes.
Stir in flour just until combined.
Stir in cranberries and pecans.
Spread in a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean