This week’s Tuesday with Dorie recipe is Pecan-Cranberry Loaf. This lovely, easy to make cake is full of pecans and cranberries. As it us an olive oil based cake, it is also quite moist.
It is absolutely delicious on its own, but would also be good spread with butter, or topped with a citrus glaze.
To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.
6 comments:
Looking forward to making this (next week!). Yours looks so good!
Thanks! It’s really good.
I also made this for the week and it is scheduled for Tuesday to post so it is fun to see yours now and know that I must have done it okay as it looks very similar to yours. We liked it a lot, and your suggestions of butter or a spread resonated with Mark as that is exactly what he did. I think I will double the amount of cranberries next time (and I'm thinking I will make this for Christmas as it is so pretty on a tray), we loved the cranberries in this and wished there were a few more. Yours looks delicious.
Ha! I thought of adding an icing or glaze too! I do think that would put it over the top goodness but it was quite lovely without!
Your cake looks perfect. I think this was a winner with the group.
There is a lot more browning than I've expected. But the loaf turns out so crunchy and I love the texture of it.
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