cranberry nut poundcake
(1 RATING)
This is great during the holidays, very moist and tender.
No Image
prep time
40 Min
cook time
1 Hr 5 Min
method
Bake
yield
24 serving(s)
Ingredients
- 3 sticks butter
- 3 cups sugar
- 6 - eggs
- 3/4 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
- 3 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups chopped raw cranberries (i chop in blender)
- 1 1/2 cups chopped nuts (pecans or walnuts) (i use pecans)
How To Make cranberry nut poundcake
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Step 1Preheat over to 325 degrees. Grease and flour 1 tube pan or 2 loaf pans. Chop nuts and cranberries. Put aside.
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Step 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.
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Step 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.
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