Ingredients

How to make it

  • Postion rack in center of oven and preheat to 350 degrees.
  • Butter and flour a 2 1/2 quart tube cake pan or two 8 1/2 x 4 1/2 loaf pans.
  • Place pecans on cookie sheet and bake unitl lightly colored and fragrant; about 10 minutes; cool
  • Chop cranberries.
  • Beat together sugar and butter in a large bowl until light and fluffy with an electric mixer, scraping sides of bowl once.
  • Beat in eggs, one at a time.
  • Beat in sour cream, then liquer, vanilla and orange zest.
  • Sift all purpose flour, cake flour and salt together.
  • With mixer on low speed, add dry ingredients to egg mixture and
  • stop when all flour has been added.
  • Mix by hand until just combined.
  • Fold in pecans and cranberries.
  • Pour batter into prepared cake pan.
  • Tap pan on counter to release any air bubbles.
  • Bake for about 45 minutes for loaf pans and about an hour for a tube pan until wooden pick inserted in center comes out clean.
  • Cool cake in pan for 10 minutes.
  • Turn out onto rack and cool completely.
  • Wrap in plastic and refrigerate at least one hour and up to 3 days.
  • Dust cake lightly with powdered sugar before serving.

Reviews & Comments 3

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    " It was excellent "
    pinkpasta ate it and said...
    Ok! Another cranberry dessert for me to die for!
    Thanks!
    Signed:
    "The Cranberry Fan" (Debbie~)
    LOL!!! :D
    Was this review helpful? Yes Flag
  • krumkake 16 years ago
    Another one I can see myself making as the holidays approach - one of my favorite combos, cranberries with pecans. Thanks, Zen!
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  • dee 16 years ago
    Oh how lovely this sounds.It's on my TO MAKE list now. Thanks for sharing this with us.
    Was this review helpful? Yes Flag

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