Cranberry Pecan Pound Cake
Set the toasted pecans & chopped cranberries aside while preparing the cake batter.
Using an electric mixer, beat the sugar with the butter until light & fluffy. Beat in the eggs, one at time.
Beat in the sour cream & then the liqueur, vanilla & orange peel. Combine the all-purpose flour & cake flour with the salt.
With the mixer on slow speed, add the dry ingredients to the egg mixture & stop when all of the flour has been added. Mix by hand until just combined.
Fold in the pecans & cranberries. Pour the batter into the prepared cake pan. Tap pan on counter to release any air bubbles.
Bake until tester inserted in center comes out clean, about 1 hour. Cool cake in pan for about 10 minutes. Turn out onto rack & cool completely. Wrap in plastic & refrigerate at least 1 hour & up to three days.
Dust cake with powdered sugar before serving.
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