1 cup cranberries dried unsweetened sweetened divided
2 tablespoons cornstarch
4 large eggs
0.5 cup brown sugar packed ()
1 teaspoon ground cardamom
1 tablespoon espresso powder instant
2 tablespoons milk
1 cup hazelnuts divided toasted chopped
1.5 cups powdered sugar
0.8 cup sugar
1 cup unbleached all purpose flour
1 cup butter unsalted room temperature (2 sticks)
1 teaspoon vanilla extract
Equipment
bowl
frying pan
oven
whisk
blender
loaf pan
hand mixer
toothpicks
Directions
Preheat oven to 325°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess.
Whisk flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt in medium bowl.
Whisk eggs and vanilla in small bowl to blend. Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes. With mixer running, gradually add egg mixture.
Add flour mixture in 2 additions, beating on low speed just to blend after each addition. Beat batter 30 seconds on medium speed.
Add 3/4 cup pecans and 3/4 cup cranberries; beat just to incorporate evenly.
Transfer batter to pan.
Bake cake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 5 minutes. Invert cake; remove pan. Turn cake top side up; cool on rack.
Mix powdered sugar, milk, and 2 teaspoons espresso powder in medium bowl.
Spread glaze over top of cake, allowing some to drip down sides.
Sprinkle 1/4 cup nuts and 1/4 cup cranberries over.
Let stand until glaze sets, about 20 minutes. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
