Cranberry-Pecan Holiday Pound Cake
Cranberry-Pecan Pound Cake recipe
Yield
12 servingsPrep
½Cook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
chopped |
|
| 1 ½ | cups |
cranberries
fresh or frozen |
|
| 2 | cups | sugar |
|
| 1 | cup | butter |
|
| 5 | large | eggs |
|
| ¼ | cup | sour cream |
|
| ¼ | cup |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| 2 | teaspoons | vanilla extract |
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 ¼ | cups | all-purpose flour |
|
| 1 | cup | cake flour |
|
| ½ | teaspoon | salt |
|
Directions
Preheat oven to 350℉ (180℃).
Butter and flour a 2½-quart tube pan or two 8½x4½ inch loaf pans.
Place pecans on cookie sheet and bake until lightly colored, about 10 minutes.
Cool. Coarsely chop cranberries.
Using mixer, beat sugar and butter until light and fluffy.
Beat in eggs, one at a time.
Beat in sour cream, then liqueur, vanilla and orange peel.
Stir together flours and salt.
Add dry ingredients to egg mixture and stop when all flour has been added.
Fold in pecans and cranberries.
Pour batter into prepared pans.
Tap pan on counter to release air bubbles.
Bake loaves 45 minutes; tube about 1 hour. Cool 10 minutes before removing from pan(s).
Wrap and refrigerate at least 1 day and up to 3 days.
Dust with powdered sugar or glaze with favourite frosting if desired.
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