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

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.