Cranberry Pecan Cake Recipe

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.