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Cranberry Pound Cake recipe

Fill your home with the aroma of autumnand winter holidays when you bake this orange-scented cranberrynut pound cake.

Recipe: Cranberry Pound Cake

1 cup chopped pecans1 1/2 cups cranberries2 cups granulated sugar1 cup margarine or butter5 large eggs1/4 cup sour cream1/4 cup orange juice2 teaspoons vanilla extract1 teaspoon grated orange peel2 1/4 cups all-purpose flour1/2 teaspoon saltPowdered sugar

  • Preheat oven to 350°F (175°C).Butter and flour a Bundt cake pan.
  • Coarsely chop cranberries.
  • Beat sugar and margarine until light andfluffy. Beat in eggs one at a time, and then beat in sour cream,orange juice, vanilla, and orange peel.
  • Sift flour and salt together.
  • With mixer on low speed, add dry ingredientsto egg mixture and stop when all has been added. Mix by handuntil just combined. Fold in pecans and cranberries.
  • Pour batter into Bundt pan, tapping panson counter to release any air bubbles.
  • Bake about 45 minutes. Cool in pan for10 minutes and then turn out onto wire rack and cool completely.
  • Dust cake lightly with powdered sugar.Garnish with a few fresh cranberries.

    Makes 12 servings.

    Recipe provided courtesy of Iowa Egg Council.

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  • Comments



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    In response to: Simply Cranberry Pound Cake recipe ♥


    As for the glaze, instead of milk and powdered sugar, my idea was a combination of cream cheese and powdered sugar over the whole Pound Cake with many, many dry Cranberries over the whole cake. But, is browned butter super necessary?

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