Cranberry Cake

By Cookie67

Ingredients

• 2 cups fresh or frozencranberries
• 1 pkg. 2-layer-size white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup chopped pecans, toasted
• 1 Tbsp. finely shredded orange peel
• Cream Cheese Frosting (recipe below)
• 1/4 cup chopped pecans, toasted

Preparation

Step 1

1. Rinse cranberries in cold water; drain. Coarsely chop cranberries; set aside. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round cake pans. Set aside.

2. In a large mixing bowl combine cake mix, the water, oil and eggs. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Fold in cranberries, 1 cup pecans, and the orange peel. Divide between prepared pans, spreading evenly.

3. Bake in a 350 degree F oven for 25 to 30 minutes for the 9-inch layer or 30 to 35 minutes for the 8-inch layer or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.

4. Place one layer on a serving plate. Spread with some of the Cream Cheese Frosting. Top with the second layer. Spread top and sides of cake with remaining frosting. Sprinkle with the 1/4 cup pecans. Serve immediately or cover loosely and store in the refrigerator. Let chilled cake stand at room temperature about 30 minutes before serving.

Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar (4-3/4 to 5-1/4 cups) to reach spreading consistency. Stir in 1/2 teaspoon finely shredded orange peel. Makes about 3-1/4 cups.