Cranberry-Pecan Pound Cake

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Servings: 20 Difficulty: Advanced
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A dense, moist holiday cake bursting with tart cranberries and toasted nuts.
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This Cranberry-Pecan Pound Cake is a festive treat that balances the richness of butter and cream with the bright acidity of fresh cranberries. The addition of orange liqueur and zest elevates the flavor profile, making it perfect for holiday gatherings or afternoon tea. With its tender crumb and crunchy pecan topping, every bite offers a delightful contrast in texture. Its a sophisticated yet comforting dessert that feels luxurious without being overly complicated. Bake it a few days in advance to let the flavors meld, then dust with powdered sugar for a stunning presentation.

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Cranberry-Pecan Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 2246.2

Description

This Cranberry-Pecan Pound Cake is a festive treat that balances the richness of butter and cream with the bright acidity of fresh cranberries. The addition of orange liqueur and zest elevates the flavor profile, making it perfect for holiday gatherings or afternoon tea. With its tender crumb and crunchy pecan topping, every bite offers a delightful contrast in texture. Its a sophisticated yet comforting dessert that feels luxurious without being overly complicated. Bake it a few days in advance to let the flavors meld, then dust with powdered sugar for a stunning presentation.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease and flour a 2-1/2 quart tube pan or two 8-1/2 x 4-1/2 inch loaf pans.
  2. Spread pecans on a baking sheet and toast in the oven for 10 minutes until fragrant and lightly golden. Let cool, then coarsely chop.
  3. Coarsely chop the cranberries.
  4. In a large bowl, beat sugar and softened butter with an electric mixer until light and fluffy, scraping down the sides of the bowl once.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Beat in sour cream, orange liqueur, vanilla extract, and grated orange peel.
  7. In a separate bowl, sift together all-purpose flour, cake flour, and salt.
  8. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears.
  9. Using a spatula, gently fold in the chopped pecans and cranberries until evenly distributed.
  10. Pour batter into the prepared pan(s) and tap gently on the counter to release air bubbles.
  11. Bake for 45-50 minutes for loaf pans or 60-70 minutes for a tube pan, until a tester inserted into the center comes out clean.
  12. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
  13. Wrap tightly in plastic wrap and refrigerate for at least 1 day (up to 3 days) to allow flavors to meld.
  14. Dust lightly with powdered sugar before serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 2246.2kcal
% Daily Value *
Total Fat 103.5g160%
Saturated Fat 40.2g202%
Cholesterol 370.1mg124%
Sodium 2527.7mg106%
Total Carbohydrate 309.4g104%
Dietary Fiber 11.9g48%
Sugars 192.4g
Protein 27.5g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, butter, cake, cranberries, cranberrypecan, cream, dessert, eggs, extract, flour, holiday, international, liqueur, orange, pecans, pound, purpose, salt, sour, sugar
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