Cranberry-pecan pound cake

Yield: 20 Servings

Measure Ingredient
1 cup Chopped pecans (5oz)
1½ cup Cranberries
2 cups Sugar
1 cup Unsalted butter, rm temp
5 Large eggs
¼ cup Sour cream
¼ cup Orange liqueur
2 teaspoons Vanilla extract
1 teaspoon Grated orange peel
1¼ cup All purpose flour
1 cup Cake flour
½ teaspoon Salt
Powdered sugar

Position rack in center of over and preheat to 350F. Butter and flour 2½ quart tube cake pan or two 8 ½ X 4 ½ 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).

Bon Appetit/January 1990

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