Cranberry-Pecan Pound Cake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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With crunchy pecans and sweet-tart cranberries, this pound cake is a seasonal delight. Try it not only after dinner, but also for breakfast or brunch. âLisa Varner, Greenville, South Carolina Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon grated orange peel |
1/2 cup dried cranberries |
1/2 cup chopped pecans |
1 tablespoon confectioners' sugar |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange peel; gradually beat into creamed mixture. Fold in cranberries and pecans.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
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