Cranberry Pecan Pound Cake
nancy wright
ingredients
- 1 cup chopped pecans (about 5 ounces)
- 1 1/2 cups cranberries
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 large eggs
- 1/4 cup sour cream
- 1/4 cup orange liqueur, such as grand marnier or triple sec
- 2 tsp vanilla extract
- 1 tsp grated orange peel
- 1 1/4 cups all purpose flour
- 1 cup cake flour
- 1/2 tsp salt
- Powdered sugar
directions
- 1
Position rack in center of oven and preheat to 350 degrees F. Butter and flour 2 1/2- quart tube cake pan, or two 8 1/2 x 4 1/2 inch loaf plans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries.
- 2
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla, and orange peel. Sift all purpose flout, cake flour, and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into prepared cake pan. Top pan on counter to release any air bubbles. Bake Until tester inserted in center comes out clean. Turn out onto racks to cool.
Source: nancy
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