Recipe - Cranberry-Pecan Pound Cake

1 cup Chopped pecans (5oz)
1 One half cup Cranberries
2 cup Sugar
1 cup Unsalted butter, rm temp
5 Large eggs
One fourth cup Sour cream
One fourth cup Orange liqueur
2 teaspoon Vanilla extract
1 teaspoon Grated orange peel
1 One fourth cup All purpose flour
1 cup Cake flour
One half teaspoon Salt
Powdered sugar

Position rack in center of over and preheat to 350F. Butter and flour 2 1/2
quart tube cake pan or two 8 One half X 4 One half in loaf pans. Place pecans on
cookie sheet and bake until lightly colored and fragrant, about 10 minutes.
Cool. Coarsely chop cranberries.

Using elextric mixer, beat sugar and butter in large bowl until light and
fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour
cream, then liqueur, vanilla and orange peel. Sift all purpose flour, cake
flour and salt together. With mixer on low speed, add dry ingredients to
egg mixture and stop when all flour has been added. Mix by hand until just
combined. Fold in pecans and cranberries. Pour batter into prepared cake
pan. Tap pan on counter to release any air bubbles. Bake until tester
inserted in center comes out clean, about 45 minutes for loaf pans and
about 1 hour for tube pan.

Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap
in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up
to 1 month.) Dust cake lightly with powdered sugar before serving).

Bon Appetit/January 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini