Cranberry Pecan and Cannabis Anytime Cake

One of the best parts of the holidays is eating, and today’s recipe doesn’t disappoint because we’re making Cranberry Pecan and Cannabis Anytime Cake.

Just like the name suggests, you can enjoy this any time of the day including breakfast and late-night snack-time.

This cake goes beautifully with a nice hot cup of cannabis coffee.

Tell Me About This Cranberry Pecan Cake

• Flavour – tart cranberries mixed into a nice sweet buttery cake is the best taste ever. With a nice pecan brown sugar crumble on top – it’s hard to just eat one piece.
• Texture: made with sour cream, you can expect a wonderfully moist and tender cake. There’s a variety of flavours to savour.
• Easy Peasy: this is a simple and standard cake recipe.
• Timing: The bake time varies depending on the cake pan but checks the recipe below for more details.

How Do I Make Cannabutter?

Cannabutter is the perfect way to infuse your baking with weed.

But here’s a little secret: if you don’t follow our recipe below to make a proper batch of weed butter, you’ll end up disappointed with the results and high.

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

What About The Pecan Crumble?

The crumb topping is a perfect and easier way to enjoy crumble. You’ll need a fork or pastry cutter to cut the cold butter into the mixture.

I love the way it tastes on top of this moist and perfect cranberry cake!

Cranberry Pecan and Cannabis Anytime Cake – The Recipe

This cranberry pecan cake is tender and buttery with a brown sugar cinnamon pecan crumble blanketing each bite.

Fitting for breakfast, brunch, snack, or dessert.

Moist and perfect – loaded with cannabutter, cranberries and pecan crumble on top

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Course: Dessert

Keyword: Cake

Servings: 0 people

Author: Steph Van De Ven

Cost: 25 +/-

Equipment

• 2 quart baking dish
• Whisk
• Mixing Bowls
• Measuring spoons
• handheld or stand mixer

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cannabutter unsalted, room temp.
• 2 large eggs room temp
• 1 tsp pure vanilla extract
• 1/2 cup sour cream full fat
• 2 tbsp orange juice
• 2 cups fresh or frozen cranberries
• 2/3 cup pecans roughly chopped

TOPPING/CRUMBLE

• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cannabutter unsalted, COLD & Cubed
• 2/3 cup chopped pecans

Instructions

• Preheat oven to 350°F (177°C). Grease a 2-quart baking dish.
• Whisk the flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. 
• With the mixer on low speed, pour in the dry ingredients and milk/orange juice and beat until smooth and combined. Do not overmix. The batter will be thick. Fold in the cranberries and pecans. Spread into prepared pan. Set aside.
• Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork (or even with your hands) until the mixture is crumbly. Mix in the pecans. Sprinkle evenly over batter.
• Bake for 40-55 minutes. Let cook for about 10 minutes and dig in!

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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As always, happy canna-cooking!