Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2001

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350° for 2 minutes. Remove from oven, and top with pecans and cranberries.

  • Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.

  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.

  • Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter.

  • Spread batter over cranberries. Bake at 350° for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate.

  • Combine whipped topping and cognac, and serve with warm cake.

Nutrition Facts

316 calories; calories from fat 29%; fat 10.2g; saturated fat 4.6g; mono fat 3.7g; poly fat 1.2g; protein 4.3g; carbohydrates 51.7g; fiber 2.4g; cholesterol 65mg; iron 1.5mg; sodium 210mg; calcium 88mg.
Advertisement