Ingredients
1/2 cup butter, cubed2 cups sugar, divided1 can (14 ounces) whole-berry cranberry sauce1/2 cup coarsely chopped pecans3 large eggs, room temperature, separated1/3 cup orange juice1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt
Preparation
Preheat oven to 375°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside.
In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
