1/2 cup butter
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 egg
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
4 (1 ounce) squares whole wheat flour
1/2 cup water
2 tablespoons cranberry juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch baking pan.
In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in the egg one at a time, mixing after each one. Stir in the flour, cornstarch, baking soda and baking powder. Stir the wet ingredients into the creamed mixture until well blended.
Place the flour half way between two sheets of waxed paper. Spread one half of the cornstarch mixture into the bottom of the paper. Place the creamed mixture over the creamed flour half way between two sheets of waxed paper. Spread the cranberry mixture over the creamed mixture. Secure with a wooden or plastic spoon using a pair of kitchen tweezers. Place the remainder of the creamed mixture inside the dish and form a surface of the pecan mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove from oven and let cool completely. Cool to room temperature, then frost by liquid remaining in pan. Serve cool and refrigerate.