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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