a tender cake studded with delectable nuts and dried cranberries. Yummy substitute for cake recipes that use a lot of butter!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup white sugar
- 3 large eggs
- ¾ cup olive oil
- ¼ cup milk
- 1 tablespoon orange marmalade
- 1 ½ cups all-purpose flour
- 1 cup dried cranberries
- 1 cup pecan halves
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon confectioners’ sugar, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners’ sugar.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 199 mg |
| Sugars | 26 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
quick, easy and tasty
I hate to rate this poorly. But there is something wrong with this recipe. As much as I tried to make it work…didn’t happen. I’m so sorry but, I made this not once, but twice. Both times, the baking was way longer, then the directions stated. 1st cake, as well as the 2nd cake, both were still raw at 55 minutes in the center. 1st cake was in 65 minutes total. And I gave up at 50 minutes with the 2nd one. Part of what I see is wrong, is that the batter is thin, not being able to float the ingredients evenly throughout the batter. The cranberries & the pecans, dropped to the bottom while baking, causing the bottom never to form and bake through. I made sure it wasn’t the temp in my oven, with an additional temp hanging on the rack…and both my oven and the thermometer were the same temp. The cakes just didn’t work well. I feel that the pecans weighted down the cranberries, the pecans should have been chopped and a least 1/2 the amount used. I was extremely disappointed both rounds. And what part of the cakes did bake, were over cooked and the cake fell apart with the bulkiness of nuts and berries. And possibly, to much oil.