Cranberry-Pecan Pound Cake

Name: Cranberry-Pecan Pound Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 237 milliliters butter, softened; 1 Tbsp confectioners sugar; 227 grams package cream cheese, softened; 118 milliliters dried cranberries; 4 eggs; 532 milliliters all-purpose flour; 1 teaspoons grated orange peel; 118 milliliters chopped pecans; 1 teaspoons salt; 355 milliliters sugar; 2 teaspoons vanilla extract

Need a lacto ovo vegetarian dessert? Cranberry-Pecan Pound Cake could be a spectacular recipe to try. This recipe makes 12 servings with 456 calories, 6g of protein, and 27g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have cranberries, salt, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Users who liked this recipe also liked Pecan & Cranberry Pound Cake {and a Giveaway!}, Pecan Pound Cake, and Pecan Pound Cake.

Instructions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.

Ingredients you will need

Cream Cheese

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, baking powder, salt and orange peel; gradually beat into creamed mixture. Fold in cranberries and pecans.

Ingredients you will need

Baking Powder

Cranberries

Orange Zest

Pecans

All Purpose Flour

Salt

Transfer to a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying 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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Equipment

Ingredients

Servings:

3teaspoons

baking powder 237milliliters

butter, softened 1Tbsp

confectioners' sugar 227grams

package cream cheese, softened 118milliliters

dried cranberries 4

eggs 532milliliters

all-purpose flour 1teaspoons

grated orange peel 118milliliters

chopped pecans 1teaspoons

salt 355milliliters

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "