Cranberry-Pecan Spice Cake

Name: Cranberry-Pecan Spice Cake
Yield: Makes one cake
Cuisine: American
Ingredients: 8 ounces (2 cups), fresh or frozen cranberries; 1/2 cup (3 1/2 ounces), granulated sugar; 1/2 cup, orange juice; 1 1/2 cups, pecans, toasted, cooled, and ground fine; 1 tablespoon, pumpkin pie spice; 1 , recipe batter; 2 tablespoons, cream cheese, softened; 2 tablespoons, whole milk; 1 cup (4 ounces), confectioners' sugar

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Appears in Cook's Country October/November 2013

Desserts or Baked Goods

Some of our favorite elements of fall—toasty pecans, fragrant spices, and tart cranberries—are neatly packaged in a single cake.

SERVESMakes one cake

TIME2¼ hours, plus 3½ hours cooling

WHY THIS RECIPE WORKS

To infuse our favorite Bundt cake with the flavors of fall, we start by making a cranberry “jam,” cooking frozen berries down with orange juice and sugar before pureeing them in the food processor. We cook pecans until they’re toasted and f...

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