Cranberry Pecan Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is an excellent recipe for company....goes so well with coffee. It appears light but it rich with flavor.. Ingredients:
1 cup chopped pecans (about 5 oz) |
1 1/2 cups cranberries |
2 cups sugar |
1 cup unsalted butter, at room temp |
5 large eggs |
1/4 cup sour cream |
1/4 cup orange liqueur (grand mariner or triple sec) |
2 teaspoons vanilla |
1 teaspoon grated orange peel |
1 1/4 cups all purpose flour |
1 cup cake flour |
1/2 teaspoon salt |
powdered sugar |
Directions:
1. Postion rack in center of oven and preheat to 350 degrees.
2. Butter and flour a 2 1/2 quart tube cake pan or two 8 1/2 x 4 1/2 loaf pans.
3. Place pecans on cookie sheet and bake unitl lightly colored and fragrant; about 10 minutes; cool
4. Chop cranberries.
5. Beat together sugar and butter in a large bowl until light and fluffy with an electric mixer, scraping sides of bowl once.
6. Beat in eggs, one at a time.
7. Beat in sour cream, then liquer, vanilla and orange zest.
8. Sift all purpose flour, cake flour and salt together.
9. With mixer on low speed, add dry ingredients to egg mixture and
10. stop when all flour has been added.
11. Mix by hand until just combined.
12. Fold in pecans and cranberries.
13. Pour batter into prepared cake pan.
14. Tap pan on counter to release any air bubbles.
15. Bake for about 45 minutes for loaf pans and about an hour for a tube pan until wooden pick inserted in center comes out clean.
16. Cool cake in pan for 10 minutes.
17. Turn out onto rack and cool completely.
18. Wrap in plastic and refrigerate at least one hour and up to 3 days.
19. Dust cake lightly with powdered sugar before serving.
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