cranberry pistachio pound cake
Pound cake isn't usually the first thought for the holiday season but this one might just change that.
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yield
16 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For cranberry pistachio pound cake
- CAKE:
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3 call purpose flour
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2 tspbaking powder
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3/4 tspsalt
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1 1/2 csugar or splenda
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1/2 cbutter, room temperature
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3 lgeggs
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2 tsppure vanilla extract
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1/2 tspalmond extract
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1/2 cvegetable oil
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1 cmilk
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1 1/2 cwhole cranberries, fresh or frozen
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1/2 ctoasted pistachios
- VANILLA GLAZE:
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2 Tbspbutter, melted and cooled
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2 tsppure vanilla extract
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1 1/2 cconfectioners’ sugar
How To Make cranberry pistachio pound cake
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1Preheat oven to 350F. Grease and flour a 10-inch tube/bundt pan
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2In a medium bowl, whisk together flour, baking powder and salt.
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3In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined. In a measuring cup or small bowl, combine vanilla, almond extract, milk and vegetable oil.
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4Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in cranberries and pistachios until well-distributed. Pour into prepared pan.
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5Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack before topping with vanilla glaze
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6GLAZE: Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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