Cranberry-Pecan Pound CakeWith crunchy pecans and sweet-tart cranberries, this pound cake is a seasonal delight. Try it…
Cranberry-Pecan Pound Cake
1 cup butter, softened 1 package (8 ounces) cream cheese, softened 1-1/2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon grated orange zest 1/2 cup dried cranberries 1/2 cup chopped pecans 1 tablespoon confectioners’ sugar
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 1 slice:
- 459 calories, 27g fat (15g saturated fat), 131mg cholesterol, 386mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 7g protein.