1 c Chopped pecans (5oz)
1 1/2 c Cranberries
2 c Sugar
1 c Unsalted butter, rm temp
5 Large eggs
1/4 c Sour cream
1/4 c Orange liqueur
2 ts Vanilla extract
1 ts Grated orange peel
1 1/4 c All purpose flour
1 c Cake flour
1/2 ts Salt
Powdered sugar
Position rack in center of over and preheat to 350F. Butter and flour 2 1/2
quart tube cake pan or two 8 1/2 X 4 1/2 in loaf pans. Place pecans on
cookie sheet and bake until lightly colored and fragrant, about 10 minutes.
Cool. Coarsely chop cranberries.
Using elextric mixer, beat sugar and butter in large bowl until light and
fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour
cream, then liqueur, vanilla and orange peel. 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 until tester
inserted in center comes out clean, about 45 minutes for loaf pans and
about 1 hour for tube pan.
Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap
in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up
to 1 month.) Dust cake lightly with powdered sugar before serving).
Yields
20 Servings
