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Cranberry-Pecan Pound Cake Recipe

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

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Cranberry-Pecan Pound Cake Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 12 Servings

25 50 75

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 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 peel
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tablespoon confectioners' sugar

Directions

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 peel; 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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.

Nutritional Facts 1 slice equals 459 calories, 27 g fat (15 g saturated fat), 131 mg cholesterol, 386 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cranberry-Pecan Pound Cake in Country Woman Christmas Annual 2011, p52