Best 2 Cranberry Pecan Pound Cake Recipes
Cranberry pecan pound cake is a classic holiday dessert that is moist, flavorful, and sure to impress your guests. With its bright red cranberries and crunchy pecans, this cake is a feast for the eyes as well as the taste buds. Whether you're hosting a Christmas party or just want to enjoy a special treat, cranberry pecan pound cake is the perfect choice.
Let's cook with our recipes!
CRANBERRY-PECAN POUND CAKE
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. -Lisa Varner, Greenville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- 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 zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 459 calories, Fat 27g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 386mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
CRANBERRY-PECAN POUND CAKE
Steps:
- Position rack in center of over and preheat to 350F. Butter and flour 2 1/2 quart tube cake pan or two 8 1/2 X 4 1/2 in loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries. Using elextric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Sift all purpose flour, 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. Tap pan on counter to release any air bubbles. Bake until tester inserted in center comes out clean, about 45 minutes for loaf pans and about 1 hour for tube pan. Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up to 1 month.) Dust cake lightly with powdered sugar before serving).
Tips:
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that pairs perfectly with the sweet pound cake. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Chop the pecans finely. Finely chopped pecans will distribute evenly throughout the pound cake and add a nice crunch. If you don't have a food processor, you can chop the pecans by hand with a sharp knife.
- Don't overmix the batter. Overmixing the batter will make the pound cake tough. Mix the ingredients just until they are combined.
- Bake the pound cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the pound cake cool completely before serving. This will allow the flavors to develop and the cake to set.
Conclusion:
Cranberry pecan pound cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet flavor, and tart cranberries, this cake is sure to be a hit.
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