Real Recipes From Real Home Cooks ®

cranberry pistachio pound cake

review
Private Recipe by
Annacia *
Moose Jaw, SK

Pound cake isn't usually the first thought for the holiday season but this one might just change that.

yield 16 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For cranberry pistachio pound cake

  • CAKE:
  • 3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1 1/2 c
    sugar or splenda
  • 1/2 c
    butter, room temperature
  • 3 lg
    eggs
  • 2 tsp
    pure vanilla extract
  • 1/2 tsp
    almond extract
  • 1/2 c
    vegetable oil
  • 1 c
    milk
  • 1 1/2 c
    whole cranberries, fresh or frozen
  • 1/2 c
    toasted pistachios
  • VANILLA GLAZE:
  • 2 Tbsp
    butter, melted and cooled
  • 2 tsp
    pure vanilla extract
  • 1 1/2 c
    confectioners’ sugar

How To Make cranberry pistachio pound cake

  • 1
    Preheat oven to 350F. Grease and flour a 10-inch tube/bundt pan
  • 2
    In a medium bowl, whisk together flour, baking powder and salt.
  • 3
    In 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.
  • 4
    Working 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.
  • 5
    Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack before topping with vanilla glaze
  • 6
    GLAZE: Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
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