Glazed Cranberry Pecan Tea Cake

We always have some variation of cranberry juice at our house because we love to mix it with Diet Mt. Dew. Well, we have noticed that everything mixed with Diet Mt. Dew is great. There you have it, you pretty much know my whole diet now, cookies, cakes, pies, cupcakes, bread, muffins, and Diet Dew. Oh, I almost forgot, frozen yogurt from Yogurtland.

Cranberry Pecan Tea Cake:
1/2 cup cranberry juice
1/2 cup dried cranberries
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped pecans

In small saucepan, bring cranberry juice and dried cranberries to a boil. Turn down heat and simmer for 5 minutes, take off heat and cool. Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Add eggs and mix well. Add flour, cinnamon, baking soda, baking powder, and salt; mix until just combined. Add cranberries in juice, vanilla, and chopped pecans, mix just until combined. Spread batter in sprayed 13″x9″ baking pan. Bake 17-20 minutes or until golden and pick in center comes out clean. Cool on wire rack 10 minutes, then spread glaze.

Cranberry Glaze:
1 Tbl butter, softened
1 cup powdered sugar
1½ Tbl cranberry juice
1/4 tsp vanilla

Mix butter, powdered sugar, cranberry juice, and vanilla until smooth. Spread over cake. Let stand until glaze is set, help it along by putting it in the refrigerator if you just can’t wait! Cut into squares.

One Year Ago: Black Forest Cupcakes

Two Years Ago: Baked Penne w/ Chicken & Sun-Dried Tomatoes

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.