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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F . Line the bottom of a 9 inch square pan with
parchment paper.
Melt the butter in a small saucepan over medium heat. Add the brown sugar
and whisk until smooth. Pour the brown sugar mixture into the bottom of
the prepared pan.
In a medium bowl, combine the cranberries and pecans. Place them in the
pan over the brown sugar mixture.
In a large bowl, whisk together the eggs, pumpking purree, and oil. In
another bowl, sift together the flour, granulated sugar, baking powder,
cinnamon, and salt. Stir the flour mixture into the pumpkin mixture.
Carefully spread the batter over the cranberry pecan topping.
Bake the cake until a skewer inserted in the middle comes out clean, 35-40
minutes. Let cool for 10 minutes on a wire rack. Place a large plate or
platter on top of the cake. Invert the cake and plate together, then
remove the pan. Carefully peel off the parchment paper.
Let cool completely before serving. Serve with Chantilly Cream (whipped
cream).
Contributor: Emily Luchetti 2003
| Ingredients:
2 stick butter
48 Teaspoon(s) brown sugar; packed
2 Cup(s) cranberries
1 Cup(s) pecans; toasted, coarsely chopped
2 eggs
1 Cup(s) pumpkin puree
3/8 Cup(s) vegetable oil
151/193 Pound(s) all purpose flour
1 Cup(s) granulated sugar
163/625 Ounce(s) baking powder
4/23 Ounce(s) cinnamon
87/2000 Ounce(s) salt
1 chantilly cream |
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