Cranberry black walnut pound cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | Pd | |
| 2 | tablespoons | Grated lemon rind |
| 6 | Whole eggs | |
| 1 | tablespoon | Lemon juice |
| 2 | cups | Sifted cake flour |
| 1 | teaspoon | Vanilla extract |
| 1 | Pd | |
| 1 | cup | Black walnut pieces -- |
| Coarsely chopped | ||
| 1 | cup | Fresh or frozen cranberries |
| Coarsely chopped | ||
| Powdered sugar -- for | ||
| Dusting | ||
| Unsalted butter | ||
| Powdered sugar -- sifted | ||
Directions
Heat oven to 300 degrees. Lightly butter and flour a 9" tube pan or bundt pan; set aside. Cream the butter and powdered sugar in a mixing bowl, beating until light and fluffy. Add the eggs, one at a time, continuing to beat. Add the lemon juice and vanilla. Now gently fold in the flour, followed by the lemon rind, walnuts and cranberries. Pour batter into prepared pan. Bake in the preheated oven about 1½ hours. Test by inserting a toothpick; is should come out clean. Cool cake in the pan on wire rack about 10 minutes. then unmold and place on a rack to cool thoroughly. Sprinkle with sifted powdered sugar. Serve at toom temperature.
Recipe By : CUPONQUEN
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