Cranberry Pecan Pound Cake

Directions

1. Position rack in center of over and preheat to 350F. Butter and flour 2 1/2 qt tube cake pan or possibly two 8 1/2 X 4 1/2 in loaf pans. Place pecans on cookie sheet and bake till lightly colored and fragrant, about 10 min.
2. Cold. Coarsely chop cranberries.
3. Using elextric mixer, beat sugar and butter in large bowl till light and fluffy, scraping sides of bowl once. Beat in Large eggs 1 at a time. Beat in lowfat sour cream, then liqueur, vanilla and orange peel. Sift all purpose flour, cake flour and salt together. With mixer on low speed, add in dry ingredients to egg mix and stop when all flour has been added. Mix by hand till just combined. Mix in pecans and cranberries. Pour batter into prepared cake pan. Tap pan on counter to release any air bubbles. Bake till tester inserted in center comes out clean, about 45 min for loaf pans and about 1 hour for tube pan.
4. Cold cake in pan 10 min. Turn out onto rack and cold completely. Wrap in plastic and chill at least 1 and up to 3 days. (Can be frzn up to 1 month.) Dust cake lightly with powdered sugar before serving).