Delicious Cranberry Pecan Cake

If you are looking for a delightful cake recipe that combines a nutty flavor with the tartness of cranberries, this cranberry pecan cake is the perfect choice. This cake is rich in flavor and incredibly moist, thanks to the blend of coconut rice drink, butter, and pecan nuts. The white chocolate on top adds a creamy sweetness that is simply irresistible. Perfect for family gatherings or a cozy dessert after dinner, this cake will surely be a crowd-pleaser. It balances sweetness and tartness to satisfy all taste buds. The cake is made with a combination of wheat and almond flour, giving it a unique texture. Cranberries add a festive touch, making it an ideal treat for the holiday season. Whether you enjoy it with a cup of tea or coffee, this cake will brighten your day.

Ingredients

Main Ingredients

180 g butter
70 g coconut rice drink
200 g white sugar
4 chicken eggs
150 g self-rising wheat flour
90 g almond flour
50 g chopped pecan nuts
50 g cranberries

For Decoration

100 g white chocolate
30 g butter
Pecan nuts and dried cranberries – optional

Preparation Time

Total: 60 minutes

Step-by-Step Instruction

Preheat your oven to 160–175 degrees Celsius (320–347 degrees Fahrenheit).
In a small saucepan, melt the butter together with the coconut rice drink over low heat. Stir occasionally until completely combined. Set aside to cool slightly.
In a separate bowl, beat the eggs and white sugar together until the mixture becomes light, frothy, and slightly pale.
Gradually add the cooled butter and rice drink mixture to the beaten eggs and sugar, stirring gently to combine.
Sift the wheat flour and almond flour together in another bowl, then add to the wet ingredients, mixing well until smooth and free of lumps.
Fold in the chopped pecan nuts and cranberries, ensuring they are evenly distributed throughout the batter.
Grease a cake tin well and pour in the batter, spreading it evenly with a spatula.
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes.
Then, gently release it from the tin and let it cool completely on a wire rack.
While the cake cools, melt the white chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Pour the chocolate mixture evenly over the top of the cooled cake, allowing it to drip down the sides.
Decorate the cake with additional pecan nuts and dried cranberries if desired.
Allow the chocolate to set before slicing.
Store leftover cake in an airtight container for up to three days.
Enjoy each slice with your favorite hot beverage.

Tips

**Use fresh cranberries** if available for a more intense flavor.
Experiment by adding orange zest for a citrusy twist.
Ensure all ingredients are at room temperature before mixing.

Variations

**Gluten-Free**: Replace wheat flour with a gluten-free flour blend.
**Vegan**: Use flaxseed egg substitute and vegan butter.

Serving Suggestions

Pair with a scoop of vanilla ice cream for a richer dessert experience.
Serve alongside a fresh fruit salad for a lighter option.

Best Places

Cake Shop - Known for their exquisite cakes, are beautifully presented. Location: 37 rue Sainte-Croix de la Bretonnerie, Paris, France.
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