Cranberry Nut Poundcake Recipe

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Cranberry Nut Poundcake

Donna Walker

By
@DHW

This is great during the holidays, very moist and tender.

Rating:
★★★★★ 1 vote
Serves:
24
Prep:
40 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

3 stick
butter
3 c
sugar
6
eggs
3/4 c
evaporated milk
1 1/2 tsp
vanilla extract
3 c
flour
1/2 tsp
salt
1 1/2 c
chopped raw cranberries (i chop in blender)
1 1/2 c
chopped nuts (pecans or walnuts) (i use pecans)

Step-By-Step

1Preheat over to 325 degrees. Grease and flour 1 tube pan or 2 loaf pans.

Chop nuts and cranberries. Put aside.
2Cream butter and sugar. Add eggs one at a time, beating well after each addition. Gradually add milk with vanilla extract and flour alternately ending with flour, mixing well. Add salt, cranberries and nuts, mix until blended.
3Pour into greased and floured tube pan or two loaf pans. Bake for about 1 hour or until done in a 325 degree over.

Remove cake from oven and let remain in pan for 5 minutes. Then remove from pan and cool on rack.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #cranberries, #pound