Glögi Cake with Pecan Nuts and Cranberries
recipe

A moist glögi cake perfect for utilizing leftover holiday glögi. Filled with the flavors of pecans and dried cranberries, it's finished with a delightful glögi glaze.
Preparation Time: 1 hour
Serving Size: 10-12 slices

Ingredients

- 2 dl glögi
- 100 g butter
- 2 dl sugar
- 3 eggs
- 3 dl all-purpose flour
- 1 dl chopped pecans
- 1 dl dried cranberries
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger

Glögi Glaze

- 1 dl powdered sugar
- 2 tbsp glögi

For Garnish

- Cranberries
- Whole pecans

Instructions

1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. Melt the butter and mix it with the sugar. Add the eggs one at a time, mixing well after each addition.
3. Stir in the glögi. In a separate bowl, mix the dry ingredients (flour, baking powder, cinnamon, cloves, and ginger) and add to the batter.
4. Finally, fold in the pecans and cranberries.
5. Pour the batter into the prepared pan and bake in the oven for about 40-45 minutes, until the cake is cooked through.
6. Allow the cake to cool before adding the glaze.
7. Prepare the glögi glaze by mixing the powdered sugar and glögi. Pour the glaze over the cake and garnish with cranberries and whole pecans.
Nutritional Information (per slice, approximately 100 g):
- Energy: 300 kcal
- Protein: 4 g
- Carbohydrates: 40 g
- Fat: 14 g
- Fiber: 2 g

Reviews: 4.08 (2713 reviews) ★★★★★ share