Cranberry-Pecan Pound Cake
"This rich pound cake studded with cranberries and toasted pecans cuts into lovely, neat slices, making it perfect for a buffet. It's best if the flavors are allowed to mellow for a day or two before serving."
20 servings
1 cup chopped pecans (about 5 ounces)
1-1/2 cups cranberries
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/4 cup sour cream
1/4 cup orange liqueur, such as Grand Marnier or Triple Sec
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1-1/4 cups all purpose flour
1 cup cake flour
1/2 teaspoon salt
Powdered sugar
Position rack in center of oven and preheat to 350 Degrees F. Butter and flour 2-1/2 quart tube cake pan or two 8-1/2x4-1/2-inch loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries.
Using electric 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.
Cook 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.
Recipe of Melanie Barnard and Brook Dojny - Bon Appetit Magazine - January 1990
I was looking for something else and came across this and thought I would post it. The picture is lovely and the recipe sounds wonderful. I hope to try this this week.
"This rich pound cake studded with cranberries and toasted pecans cuts into lovely, neat slices, making it perfect for a buffet. It's best if the flavors are allowed to mellow for a day or two before serving."
20 servings
1 cup chopped pecans (about 5 ounces)
1-1/2 cups cranberries
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/4 cup sour cream
1/4 cup orange liqueur, such as Grand Marnier or Triple Sec
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1-1/4 cups all purpose flour
1 cup cake flour
1/2 teaspoon salt
Powdered sugar
Position rack in center of oven and preheat to 350 Degrees F. Butter and flour 2-1/2 quart tube cake pan or two 8-1/2x4-1/2-inch loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries.
Using electric 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.
Cook 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.
Recipe of Melanie Barnard and Brook Dojny - Bon Appetit Magazine - January 1990
I was looking for something else and came across this and thought I would post it. The picture is lovely and the recipe sounds wonderful. I hope to try this this week.