Spiced Cranberry Pecan Christmas Sugee Cake

1.Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2.In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

3.Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and orange zest into the mixture.

4.In a separate bowl, whisk together the semolina, all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.

5.Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

6.Fold in the dried cranberries and chopped pecans, ensuring they are evenly distributed throughout the batter.

7.Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

8.Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

9.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.