Blend all ingredients except topping. Put half in a greased Bundt or Angel Food pan. Sprinkle with half of topping (cinnamon, nutmeg and sugar) and all of the minced cranberries and pecan nuts. Make sure the cranberries stay in the middle of the batter and not near the edges or the cake might fall apart when you take it out of the pan. Add other half ingredients. Sprinkle with other half of topping (only the cinnamon, nutmeg and sugar). Bake at 350 degrees for 45 to 50 minutes or until knife comes out clean. Sprinkle with confectioner's sugar lightly while hot.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 12|
|Calories from Fat: 200 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 207.2mg||64 %|
|Sodium 207.7mg||7 %|
|Potassium 123.4mg||3 %|
|Total Carbohydrate 91.4g||27 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 89.9g|
|Protein 8.5g||12 %|
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Calories per serving: 589
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