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Cranberry
Pecan Pound cake
1 cup chopped pecans
1 pound cranberries coarsely chopped
2 cups sugar
5 large eggs
1/4 cup orange liquor
1 teaspoon grated orange peel
1 cup (2 sticks) butter
1/4 cup sour cream
2 teaspoons vanilla extract
2 1/4 cups flour
Butter and flour a 2.5 quart bundt pan (or 2 8.5"x4.5"
loaf pans or 15 miniloaf pans). Beat sugar and butter
until fluffy. Beat in eggs one at a time. Beat in sour
cream, liquor, vanilla and orange peel. On low speed,
add flour until just combined. Stir in pecans and
cranberries. Pour into pans. Tap on counter to remove
air bubbles. Bake at 350F until tester comes out clean.
(About 1 hour for bundt pan, 45 minutes for loaf pans
and 25 minutes for mini loaf pans.) Cool 10 minutes and
remove cake from pan. Cool on rack. When cool, wrap in
plastic. This cake freezes well
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