Cranberry-Pecan Cake Batter

Ingredients

  • 2 tablespoons grated orange rind
  • ¼ teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 cup finely chopped, toasted pecans
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) container sour cream
  • + 4 more ingredients
    • 2 ½ cups sugar
    • 1 cup butter, softened
    • Boiling water
    • 1 (6-ounce) package sweetened dried cranberries

Soak dried cranberries in boiling water to cover for 10 minutes. Drain well, and press gently between paper towels. Pulse 4 to 5 times in a food processor or until finely chopped. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy....

View full recipe at SpringPad

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