“This pretty torte looks complicated but it is very simple and easy! With pecans and dried cranberries in a white cake batter and a cream cheese frosting spread in between layers, it’s a delicious treat!” ~Sarah
•1 cup chopped pecans
•1 cup dried cranberries
•1/8 cup maple syrup
•1/2 cup butter, softened
•3/4 cup honey
•4 egg whites
•1 teaspoon vanilla extract
•1 cup milk
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•2 – 2 1/2 cups whole wheat flour
• 1 batch Cream Cheese Frosting
•Additional dried cranberries for garnish, optional
1: In a medium bowl combine pecans, cranberries, and maple syrup. Sprinkle mixture evenly between two greased round cake pans. Set aside.
2: In a large bowl beat together butter, honey, egg whites, vanilla, and milk. Beat until smooth.
3: Add baking powder, baking soda and salt, stirring to combine.
4: Add 2 cups flour and stir well. Add enough remaining flour to give the batter a thick consistency.
5: Pour mixture evenly over pecan-cranberry mixture in baking pans.
6: Bake cakes at 350 F 30 minutes or until toothpick inserted in middle comes out clean.
7: While cakes are baking prepare frosting according to recipe instructions. Refrigerate until ready to use.
8: Allow cakes to cool in pans 15 minutes then remove from pans to cooling rack. Cool completely.
9: Place one cake layer on serving plate (cranberry and pecan topping side up) and top with half of cream cheese frosting. Top with remaining cake layer and frost remaining frosting on top of cake. Garnish with additional cranberries if desired.
Yield: 12 servings
Note: This cake can be stored in refrigerator up to 2 days but is best if eaten immediately after icing.