- butter, softened - 1/2 cup
- fresh or frozen cranberries - 5.5 cups
- pecans, toasted and coarsely chopped - 1/3 cup
- plus 1/2 cup sugar - 1/3 cup
- big egg - 1 piece
- flour - 1/2 cup
- salt - 1/4 teaspoons
Preheat the oven to 160 degrees. Lubricate the baking dish with 2 tablespoons of butter. Spread evenly the cranberries at the bottom of the mold. Sprinkle with pecans and then pour 1/3 cup of sugar, set aside. Melt the remaining 6 tablespoons of butter in a saucepan over low heat, set aside. Egg and the remaining 1/2 cup of sugar beat in a bowl with an electric mixer at high speed for about 1 minute. Reduce the speed to medium-low, gradually add flour, and then salt. Slowly pour melted butter and continue to beat until smooth. Pour the dough into a pan to cover the cranberry. Bake until golden brown about 45 minutes. Let cool on the grill for 10 minutes. Put the cake on a dish and serve warm or at room temperature.
Servings: 6