Best 2 Cranberry Pecan Pound Cake Recipes

Indulge in the delectable Cranberry Pecan Pound Cake, a classic dessert elevated with the vibrant flavors of cranberries and crunchy pecans. This moist and flavorful pound cake is perfect for any occasion, whether it's a cozy breakfast, an afternoon tea, or a special holiday gathering. With its tender crumb, zesty cranberries, and nutty pecans, this cake is a true delight for the senses.
But that's not all! This article also features a collection of other tantalizing pound cake recipes to satisfy every taste. From the elegant Lemon Blueberry Pound Cake, bursting with citrusy sweetness, to the indulgent Chocolate Pound Cake, rich and decadent with a velvety texture, there's a pound cake here for every craving. And for those seeking a healthier option, the Wholesome Zucchini Pound Cake offers a moist and flavorful treat packed with nutritious zucchini and aromatic spices. Dive into the world of pound cakes and discover the perfect recipe for your next baking adventure.

Here are our top 2 tried and tested recipes!

CRANBERRY-PECAN POUND CAKE

Cranberry-Pecan Pound Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 459 calories, Fat 27g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 386mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

CRANBERRY-PECAN POUND CAKE

CRANBERRY-PECAN POUND CAKE image

Categories Cake Fruit Dessert Bake

Yield 20 servings

Number Of Ingredients 13

Ingredients

1cup Chopped pecans (5oz)
1 1/2 cups Cranberries
2 cups Sugar
1 cup Unsalted butter, rm temp
5 Large eggs
1/4 cup Sour cream
1/4 cup Orange liqueur
2 teaspoon Vanilla extract
1 teaspoon Grated orange peel
1 1/4 cup All purpose flour
1 cup Cake flour
1/2 teaspoon Salt
Powdered sugar

Steps:

Position rack in center of over and preheat to 350F. Butter and flour 2 1/2 quart tube cake pan or two 8 1/2 X 4 1/2 in loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries. Using elextric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Sift all purpose flour, cake flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into prepared cake pan. Tap pan on counter to release any air bubbles. Bake until tester inserted in center comes out clean, about 45 minutes for loaf pans and about 1 hour for tube pan. Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up to 1 month.) Dust cake lightly with powdered sugar before serving).

Tips:

Use fresh, tart cranberries for the best flavor.
If you don't have chopped pecans, you can use walnuts or almonds instead.
Make sure to cream the butter and sugar together until light and fluffy. This will help the cake to be tender and moist.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing.
The glaze is optional, but it adds a nice touch of sweetness and shine to the cake.

Conclusion:

This cranberry pecan pound cake is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a perfect balance of sweet and tart. The pecans add a nice crunch and the glaze adds a touch of elegance. This cake is sure to be a hit at your next party or gathering.