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.


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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)

Directions Step-By-Step

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

Chop nuts and cranberries. Put aside.
2
Cream 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.
3
Pour 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