Cranberry Pecan Pound Cake

Okay, so let me tell you about this Cranberry Pecan Pound Cake that’s become a scene-stealer at family gatherings. You know how holiday desserts can be a little predictable? Not this gem. It’s got cranberries and pecans, which means every bite is like a crunchy, tangy surprise party for your taste buds. You need to try this if you want to jazz up your dessert game and impress anyone lucky enough to snag a slice!

A few years back, we stumbled upon this recipe, and let me just say, it quickly became a beloved staple. My husband drools over it—even when he’s not supposed to be eating cake, ha! And the kids? Let’s just say, they’ll leave the dinner table quicker than you can say “dessert.” Watching my family dig into this beauty, faces adorned with crumbs and smiles, is all the convincing I need to keep baking it.

Why You’ll Love This Cranberry Pecan Pound Cake

– It’s the perfect excuse to eat cake for breakfast. Because cranberries, right?
– Crunchy, sweet pecans meet tart cranberries in a match made in foodie heaven.
– Super easy to make, barely any kitchen disasters — unless, y’know, you forget it in the oven (guilty).

How to Make It

Alright, grab your favorite apron cause we’re making magic here. Start by preheating your oven—you know the drill at 350°F (or that number you can never remember and keep googling). In a big ol’ bowl, cream crazy amounts of butter with sugar until it’s all fluffy and cloud-like. Toss in eggs, one at a time, with the confidence of a culinary artist. Don’t be afraid if a shell or two sneaks in – just fish it out like nothing happened. Add in the dry stuff — flour, baking soda, and a pinch o’ salt. Mix it like you mean it but don’t overdo it. Finally, that happy marriage of cranberries and pecans joins the party. Pour this delish batter into a greased loaf pan and bake until golden—around an hour, but you know your oven better than I do.

Ingredient Notes

– Butter: Make sure it’s softened unless you fancy wrestling cold butter. Trust me, you don’t.
– Cranberries: Fresh or dried? I’ve used both, and neither has kicked me out of the kitchen yet.
– Pecans: These add the crunch. Don’t skip unless you have a nut allergy or death wish.

Recipe Steps:

1. Preheat the oven to 350°F.
2. Cream butter and sugar until fluffy.
3. Add eggs one by one, mixing in between payments of your culinary dues.
4. Stir in dry ingredients until just combined.
5. Fold in cranberries and pecans gently.
6. Pour batter into a greased loaf pan.
7. Bake for 60 minutes, then cool before slicing (if you can wait that long).

What to Serve It With

Tips & Mistakes

Keep an eye on your loaf—burning it is a sad, sad fate. Under-baking? Also tragic but with a gooey twist!

Storage Tips

Keep any leftovers in an airtight container or, let’s be real, a questionable Tupperware with a semi-fitting lid. It’s even better the next day, especially if you toast a slice for breakfast. Also, cold cake straight from the fridge is an underrated snack, let no one tell you otherwise.

Variations and Substitutions

Let’s talk swaps! No pecans? Walnuts work too. If you’re out of fresh cranberries, dried will do in a pinch. And when I was low on sugar (thanks to a certain unnamed family member’s sweet tooth), maple syrup saved the day — and they didn’t notice!

Frequently Asked Questions

Cranberry Pecan Pound Cake

This moist and flavorful cranberry pecan pound cake is perfect for holiday gatherings or any special occasion.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon salt
• ▢ 1 cup unsalted butter softened
• ▢ 1.5 cups granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh cranberries
• ▢ 0.75 cup chopped pecans toasted

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Gradually add the flour mixture to the wet ingredients, mixing just until combined.
• Fold in fresh cranberries and toasted pecans gently.
• Pour batter into prepared loaf pan and smooth the top.
• Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cake wrapped tightly at room temperature for up to 3 days or freeze for longer storage.