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Cranberry-Pecan Holiday Pound Cake

 
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101

Cranberry-Pecan Pound Cake recipe

Yield

12

servings

Prep

½

Cook

1

hrs

Ready

2

hrs

 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 46449% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 240mg 10%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 4%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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