Cranberry Cake: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter
and flour a 9 inch (23 cm) square baking pan.
the pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly
browned and fragrant. Remove from oven, cool completely, and then coarsely chop.
In a large bowl,
whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground
allspice, and ground ginger.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter
until smooth. Add the sugar
and vanilla extract and beat until light and fluffy (2 - 3 minutes). Add the eggs,
one at a time, beating until incorporated. Scrape down the sides and bottom of
the bowl as needed. Add the
flour mixture (in three additions) alternately with the pumpkin puree and milk (in two additions), beginning and ending with the flour
mixture. Beat only until the ingredients are incorporated. Beat or stir in the chopped
pecans and dried cranberries. Spread the batter into the prepared pan and bake
for about 25 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool completely before frosting.
Cream Cheese Frosting:
In the bowl of an electric stand mixer, fitted with the paddle attachment (or
with a hand mixer), beat the butter and cream cheese until smooth. Add the
powdered sugar and vanilla extract and beat until light and fluffy (about 2
minutes). Scrape down the sides and bottom of the bowl as needed.
Frost the top of
the Cake and, if desired, sprinkle with toasted pecans or pumpkin
Cover and store
the cake in the refrigerator for about 3 to 4 days, or it can be frozen. Serve
cold or bring to room temperature.
Makes about 9
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Pumpkin Cranberry Cake:
1 cup (100 grams) pecans
1 3/4 cups (225 grams) all purpose flour
(1 gram) baking powder
teaspoon (4 grams) baking soda
(1 gram) salt
teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup (113 grams) unsalted butter,
at room temperature
1 cup (200 grams)
light brown sugar, firmly packed
(4 grams) pure vanilla extract
large eggs (100 grams), at room temperature
1 cup (220 grams) pumpkin puree
(no spices added)
1/4 cup (60 ml/grams)
milk, at room temperature
1/2 cup (70
grams) dried cranberries
(170 grams) cream cheese, at room temperature
tablespoons (55 grams) unsalted butter, at room temperature
1 cup (120
grams) confectioners (powdered or icing) sugar, sifted
teaspoon (4 grams) pure vanilla extract