Cranberry Pecan Pound Cake

1 cup chopped pecans -- lightly toasted
1-1/2 cups cranberries -- coarsely chopped
2 cups sugar
1 cup unsalted butter -- room temperature
5 large eggs
1/4 cup sour cream
1/4 cup Grand Marnier, Or any other type orange liqueur
2 tsp. Vanilla extract
2 tsp. Grated orange peel
1-1/4 cup all-purpose flour
1 cup cake flour
1/2 tsp. Salt
Powdered sugar

Preheat oven to 350 degrees & grease a bundt pan with a non-stick cooking spray.

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.