Pecan & Cranberry Pound Cake {and a Giveaway!}
Pecan & Cranberry Pound Cake {and a Giveaway!} is a lacto ovo vegetarian dessert. This recipe serves 8 and costs 86 cents per serving. One serving contains 480 calories, 11g of protein, and 25g of fat. Head to the store and pick up pecan, cranberries, unsalted butter, and a few other things to make it today. 19 people found this recipe to be scrumptious and satisfying. It is brought to you by My Baking Heart. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 46%. Tropical Banana Pound Cake + Giveaway, Cranberry Pecan Stuffing | Progressive Dinner & Giveaway, and Grilled Banana Split Pound Cake + a GIVEAWAY are very similar to this recipe.
Servings: 8
Ingredients:
1 tsp baking powder
3/4 c fresh cranberries
4 lg eggs
2 c all-purpose flour
1-1/4 c granulated sugar
1/2 tsp Kosher salt
1 tbsp fresh lemon juice
2 tsp freshly-grated lemon zest
1 c pecan halves, chopped
1/2 c Stonyfield Smooth & Creamy, Fat Free, French Vanilla yogurt
1/4 c unsalted butter, at room temperature
1 tsp pure vanilla extract
Equipment:
hand mixer
loaf pan
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat the oven to 325 degrees F. Butter and flour the inside of a 9" x 5" loaf pan; set aside.In a medium bowl, whisk together the flour, baking powder and salt; set aside. In the bowl of an electric mixer or using a hand mixer, combine the yogurt, butter, sugar and zest. Beat on medium speed for 3 to 5 minutes, or until the butter mixture lightens and becomes fluffy. Beat in eggs one at a time at medium speed, scraping down the sides of the bowl frequently, then beat in the lemon juice and vanilla. Reduce speed to low, adding in the flour mixture until just incorporated.Gently stir in the cranberries and chopped pecans. Bake cake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn out onto a rack to cool completely.Adapted from: Fisher Nuts
Step by step:
1. Preheat the oven to 325 degrees F. Butter and flour the inside of a 9" x 5" loaf pan; set aside.In a medium bowl, whisk together the flour, baking powder and salt; set aside. In the bowl of an electric mixer or using a hand mixer, combine the yogurt, butter, sugar and zest. Beat on medium speed for 3 to 5 minutes, or until the butter mixture lightens and becomes fluffy. Beat in eggs one at a time at medium speed, scraping down the sides of the bowl frequently, then beat in the lemon juice and vanilla. Reduce speed to low, adding in the flour mixture until just incorporated.Gently stir in the cranberries and chopped pecans.
2. Bake cake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn out onto a rack to cool completely.Adapted from: Fisher Nuts
Nutrition Information:
covered percent of daily need
