Cranberry Pecan Rice Cake Recipes

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CRANBERRY PECAN CAKE



Cranberry Pecan Cake image

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Provided by NGG426

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

3 cups frozen cranberries
1 cup pecans
1 cup white sugar
2 eggs
1 cup white sugar
1 cup all-purpose flour
½ cup butter, melted
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  • Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  • Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  • Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g

CRANBERRY-PECAN COFFEE CAKE



Cranberry-Pecan Coffee Cake image

With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

2/3 cup packed brown sugar
1/3 cup butter, cubed
1 cup chopped fresh or frozen cranberries, thawed
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Steps:

  • In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-PECAN COFFEE CAKE



Cranberry-Pecan Coffee Cake image

This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

cooking spray
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
boiling water as needed
1 cup unsalted butter, melted
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon grated orange zest
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup coarsely chopped pecans
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
  • Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
  • Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 45.5 g, Cholesterol 107.5 mg, Fat 31.7 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 15.6 g, Sodium 211.5 mg, Sugar 23.7 g

CRANBERRY PECAN UPSIDE-DOWN CAKE



Cranberry Pecan Upside-Down Cake image

At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup butter, cubed
2 cups sugar, divided
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup coarsely chopped pecans
3 large eggs, room temperature, separated
1/3 cup orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY PECAN RICE PILAF



Cranberry Pecan Rice Pilaf image

This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!

Provided by cam970 Moore

Categories     Brown Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
  • *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5

CRANBERRY PECAN RICE CAKE



Cranberry Pecan Rice Cake image

This nutty and chewy rice cake is my favorite dessert.

Provided by Yafei

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h55m

Yield 48

Number Of Ingredients 8

2 ½ cups milk
2 eggs
¼ cup oil
1 pound glutinous rice flour
½ cup brown sugar
1 tablespoon baking powder
¾ cup dried cranberries, or to taste
¾ cup chopped pecans, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Whisk milk, eggs, and oil together in a small bowl until smooth.
  • Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture; mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top.
  • Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 12.3 g, Cholesterol 8.8 mg, Fat 3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 39.2 mg, Sugar 4.1 g

CRANBERRY-PECAN POUND CAKE



Cranberry-Pecan Pound Cake image

With crunchy pecans and sweet-tart cranberries, this pound cake is a seasonal delight. Try it not only after dinner, but also for breakfast or brunch. -Lisa Varner, Greenville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 459 calories, Fat 27g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 386mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

CRANBERRY PECAN CURRY RICE SALAD



Cranberry Pecan Curry Rice Salad image

Make and share this Cranberry Pecan Curry Rice Salad recipe from Food.com.

Provided by Auntie Mags

Categories     Brown Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice, uncooked
1/3 cup wild rice, uncooked
3 cups water
1 1/2 teaspoons salt
1/2 cup dried cranberries
1 scallion, finely chopped
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 teaspoons curry powder
1/3 cup pecans, coarsely chopped
salt and pepper

Steps:

  • In large saucepan, bring water and salt to boil.
  • Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
  • Remove from heat, stir, and let stand covered for 5 minutes.
  • Add cranberries, stir and let cool to room temperature uncovered.
  • Stir in scallions.
  • Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
  • Add to rice mixture and toss to coat.
  • Stir in pecans. Adjust salt and pepper to taste.
  • Chill in refrigerator for at least 4 hours or preferably overnight.

Nutrition Facts : Calories 539.6, Fat 26.8, SaturatedFat 3.5, Sodium 883.3, Carbohydrate 68.4, Fiber 5.2, Sugar 2.2, Protein 8.6

CRANBERRY-PECAN OLIVE OIL CAKE



Cranberry-Pecan Olive Oil Cake image

A soft cake spotted with yummy dried cranberries and pecans. A yummy alternative to butter-heavy cake recipes!

Provided by yp8190

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 11

1 cup white sugar
3 large eggs
¾ cup olive oil
¼ cup milk
1 tablespoon orange marmalade
1 ½ cups all-purpose flour
1 cup dried cranberries
1 cup pecan halves
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
  • Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 40.3 g, Cholesterol 46.9 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 199.3 mg, Sugar 25.5 g

CRANBERRY-PECAN STREUSEL COFFEECAKE



Cranberry-Pecan Streusel Coffeecake image

While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association.

Provided by SassiFras

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 1/4 cups whole wheat pastry flour
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 cup chopped pecans
1 1/4 cups whole wheat pastry flour, sifted
3/4 cup white sugar
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup buttermilk
2 eggs
1 cup fresh cranberries or 1 cup frozen cranberries, chopped

Steps:

  • To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
  • To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
  • Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
  • Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
  • Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
  • To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
  • Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
  • Top with the remaining streusel.
  • An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
  • Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
  • Allow the cake to cool in the pan.
  • This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
  • * Regular pastry flour can be substituted for whole wheat pastry flour.
  • ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.

Nutrition Facts : Calories 442.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 85.3, Sodium 154.6, Carbohydrate 50.9, Fiber 5.3, Sugar 26.9, Protein 6.8

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