Cranberry Pecan Pound Cake Recipe |
Cranberry Pecan Pound Cake Ingredients:- 1 cup chopped pecans, toasted
1-1/2 cups cranberries, coarsely chopped - 2 cups sugar
- 1 cup unsalted butter, room temperature
- 5 large eggs
- 1/4 cup sour cream
- 1/4 cup orange liqueur
- 2 teaspoons Vanilla extract
- 2 teaspoons Grated orange peel
- 1-1/4 cup all-purpose flour
- 1 cup cake flour
- 1/2 teaspoon Salt
- Powdered sugar
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Time: 3 hour
Serves: 15
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Cranberry Pecan Pound Cake Instructions:Preheat oven to 350 degrees & grease a bundt pan with a non-stick cooking spray.
Set the toasted pecans & chopped cranberries aside while preparing the cake batter.
Using an electric mixer, beat the sugar with the butter until light & fluffy. Beat in the eggs, one at time.
Beat in the sour cream & then the liqueur, vanilla & orange peel. Combine the all-purpose flour & cake flour with the salt.
With the mixer on slow speed, add the dry ingredients to the egg mixture & stop when all of the flour has been added. Mix by hand until just combined.
Fold in the pecans & cranberries. Pour the batter into the prepared cake pan. Tap pan on counter to release any air bubbles.
Bake until tester inserted in center comes out clean, about 1 hour. Cool cake in pan for about 10 minutes. Turn out onto rack & cool completely. Wrap in plastic & refrigerate at least 1 hour & up to three days.
Dust cake with powdered sugar before serving.
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Cranberry Pecan Pound Cake Cooking Time:- Cooking time 1 hour.
- Leave to cool before serving.
- Store in an airtight cake tin.
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Cranberry Pecan Pound Cake Serving Instructions:- Serve with Tea or Coffee.
- Great for a Holiday Parties.
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Christmas Recipes Index
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