Cranberry Orange Pecan Poundcake

My friend Britt loves pound cake.  She whispered it in my ear, a few times…so it had to happen.  But this being fall, and a little (very little) chill in the nighttime air, I wanted to do something that felt like harvest, and football, and campfires.

Nothing says fall to me (other than pumpkin, but I’m boycotting the pumpkin frenzy this year) like cranberries and pecans.  And nothing pairs better with cranberry and pecans than orange.  So I broke out my handy dandy pound cake recipe, and my zester, and here’s what happened!


To make this very easy cake, cream 2 sticks of softened butter with 3 cups of sugar.  Once well blended, add in 6 room temperature eggs, one at a time, beating well after each.  This should resemble a faint yellow cloud.  Don’t eat it yet.  Now blend in 1 teaspoon each of vanilla and orange extracts, and the zest of 1/2 a large orange along with 1/4 teaspoon each of salt and baking SODA.

cranberry-orange-pecan-poundcakepre-batterNow in a medium bowl off to the side, combine one cup of craisins and one cup (I used 1-1/4 cups because that’s what was in the bag) of chopped pecans.  Measure out 3 cups of cake flour, and dip a heaping tablespoon out of the 3 cups and mix with the pecans and cranberries.  This will help them suspend in the batter.  Now mix in the rest of the flour, alternating 1/2’s with a cup of sour cream.  Once that’s all combined, fold in the fruit/nut mixture, and pour in a bundt pan you’ve prepared with that handy dandy baking spray.  Bake at 325 degrees for 75 minutes.

cranberry-orange-pecan-poundcake-batterAfter you take the cake out of the oven, let it sit in the pan for about 10 minutes.  Then turn it out onto your platter or cake dish.  In that medium bowl you used before, mix about a cup of 10X sugar with the zest of the rest of that orange, just a tiny dash of salt, and enough orange juice to make a thick glaze like mixture.  Add the juice a teaspoon at a time or you’ll end up making it too loose.  You want it to pour, but just barely!  Now spoon that over the top of your still warm cake, letting it run down the inside and outside, uh, sides.

cranberry-orange-pecan-poundcake-closeup-slicedThis cake is good warm or cool.  With or without ice cream or whipped cream.  Heck, it’s just plain good.  Make one and see if you don’t agree!


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