Cranberry Nut Poundcake

Cranberry Nut Poundcake Recipe

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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)

How to Make Cranberry Nut Poundcake

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.

Printable Recipe Card

About Cranberry Nut Poundcake

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




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