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  • Cranberry Walnut Pound Cake

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    Cranberry Walnut Pound Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. butter room temperature
    • 2 1/2 c. sugar
    • 6 lrg Large eggs room temperature
    • 2/3 c. jellied cranberry sauce whisked till smooth
    • 3 c. flour
    • 1/4 tsp salt
    • 1 tsp baking soda
    • 1/2 c. buttermilk room temperature
    • 1 Tbsp. orange zest finely grated
    • 3/4 c. walnuts minced
    • 1 1/2 c. dry cranberries juice of orange

    Directions

    1. Preheat oven to 325F. Butter & flour a 10" tube pan.
    2. Cream the butter for 2 min till lightened in color. Gradually add in the sugar & beat on high speed for 5 min. Add in the Large eggs, one at a time, beating well after each addition. Mix the cranberry sauce well into the batter.
    3. Sift together the flour, salt & soda. Add in 1/2 of the flour to the batter, blending well, then add in the buttermilk. Add in the remaining flour.
    4. Blend the zest & juice well into the batter. Mix in the minced walnuts & 1 c. cranberries. Pour the batter into the prepared pan. Sprinkle the remaining 1/2 c. cranberries on top of the cake & lightly push into the batter with a rubber spatula.
    5. Bake in tube pan for 65-70 min or possibly till the cake tests done. Cold in the pan for 15 min, then turn out onto a rack & cold completely.

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