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Cranberry-Pecan Pound Cake

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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    12 servings

Ingredients

  • 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

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 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.

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