Glögi Cake with Pecan Nuts and Cranberries
recipe

A delightful cake perfect for utilizing leftover glögi from the holidays. This moist cake is enriched with pecans and dried cranberries, topped with a delicious glögi glaze.
Preparation Time: 1 hour
Serving Size: 10-12 slices

Ingredients:

- 2 dl glögi
- 2 dl sugar
- 1 dl oil
- 3 eggs
- 4 dl all-purpose flour
- 1 dl pecans (chopped)
- 1 dl dried cranberries
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt

Glögi Glaze:

- 1 dl powdered sugar
- 2 tbsp glögi

Decoration:

- Cranberries
- Whole pecans

Instructions:

1. Preheat the oven to 175°C (160°C for fan oven).
2. In a bowl, mix together the glögi, sugar, oil, and eggs.
3. In another bowl, combine the flour, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Gently fold in the chopped pecans and cranberries.
6. Pour the batter into a greased and floured cake pan.
7. Bake in the oven for about 40-50 minutes, or until the cake is cooked through (test with a toothpick).
8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
9. Prepare the glögi glaze by mixing the powdered sugar and glögi together. Pour the glaze over the cooled cake.
10. Decorate the cake with cranberries and whole pecans before serving.
Nutritional Information (per 100 g):
- Energy: 350 kcal
- Protein: 4 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 2 g

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