I came across this recipe in one of those fun coffee break moments at work when everyone is escaping tasks and chores for a few moments and recycling their brains with some chatter about home. I have used the recipe a few times, mostly around the holidays, and I have found the assertion that it “keeps” for a lengthy period of time to be absolutely true. In fact, as difficult as it may be to believe, it improves with age (as most women do, of course).
- 3 cups cranberries, rinsed and divided
- ¾ cup sugar
- ½ teaspoon orange peel
- 2-1/4 cup flour
- 2 cups brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon cloves
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- ¾ cup sour cream
- ½ cup butter, melted
- 1 cup pecans, coarsely chopped
- Preheat the oven to 350 degrees.
- In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange peel.
- Bring to a boil and cook, stirring constantly, until berries pop and mixtures thicken (about 5 minutes).
- Remove from heat.
- Chop remaining cranberries and add to the cranberry mixture.
- In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, allspice, cloves, baking soda, and salt.
- In another bowl beat eggs with sour cream.
- Stir egg mixture into dry mixture.
- Stir in butter, cranberry mixture and pecans.
- Pour into two greased and floured 8X4 inch loaf pans and bake 1 hour or until toothpick inserted into the center comes out clean.
- Cool the cakes in the pans 10 minutes before removing from pans and cooling completely on wire racks.
- Wrap cakes in aluminum foil and allow to age 1 week.
- The flavor will continue to improve over several weeks.
- The cakes will keep up to 3 months in a cool, dry place.
FREEZE ME — Freezes gracefully and when defrosted tastes great. Freezing prolongs the “keeping”
This is a perfect recipe for GIFTS!
Refill my coffee, please…..DebraJ.