Cranberry-Pecan Pound Cake

1 cup Pecan Valley Pecan Pieces
1½ cups cranberries
2 cups granulated sugar
1 cup unsalted butter
5 large eggs
¼ cup sour cream
¼ cup Grand Marnier (orange liqueur)
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1¼ cups flour
1 cup cake flour
½ teaspoon sea salt1. Preheat oven to 350ºF.
2. Butter and flour a 2½-quart tube pan or two 8-½-inch-by-4½-inch loaf pans. Place pecans on cookie sheet and bake until lightly colored, about 10 minutes. Cool.
3. Coarsely chop cranberries.
4. Using mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Stir together flours and salt.
5. Add dry ingredients to egg mixture and stop when all flour has been added. Fold in pecans and cranberries. Pour batter into prepared pans. Tap pan on counter to release air bubbles.
6. Bake in a preheated oven for 45 minutes for loaves; tube about 1 hour.
7. Cool 10 minutes before removing from pan(s).
8. Wrap and refrigerate at least 1 day and up to 3 days. Dust with powdered sugar.

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