Best 6 Cranberry Pecan Rice Cake Recipes

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Indulge in a culinary journey with our tantalizing Cranberry Pecan Rice Cake, a harmonious blend of sweet, tart, and nutty flavors. This delightful cake is adorned with a vibrant cranberry sauce and crunchy pecan praline, making it a feast for both the eyes and the palate. Alongside this star recipe, discover a collection of equally enticing treats, including a decadent Chocolate Truffle Cake, a refreshing Lemon Blueberry Bundt Cake, and a classic Vanilla Bean Pound Cake. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, promising an unforgettable dessert experience.

Let's cook with our recipes!

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 WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

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 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 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 COOKIES



Cranberry Pecan Cookies image

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that's been slaved over. -Louise Hawkins, Lubbock, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 5

1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup white baking chips
2/3 cup dried cranberries
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Prep your ingredients in advance: Cut the cranberries and pecans, and measure out the other ingredients before you start cooking. This will help you stay organized and ensure that you don't forget anything.
  • Use a medium-grain rice: Medium-grain rice is the best type of rice to use for this recipe. It's more absorbent than long-grain rice, which will help the cake hold together better.
  • Cook the rice according to the package directions: Be sure to cook the rice according to the package directions. This will ensure that the rice is cooked properly and has the right texture.
  • Don't overcook the rice: Overcooked rice will make the cake mushy. Cook the rice just until it is tender, but still has a slight bite to it.
  • Let the cake cool completely before slicing it: This will help the cake hold its shape better.

Conclusion:

This cranberry pecan rice cake is a delicious and festive treat that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. Whether you like it plain or with a glaze, this cake is sure to be a hit. So next time you're looking for a sweet and satisfying snack, give this cranberry pecan rice cake a try!

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