Ingredients
- 43 b
- 5 eggs
- 2 1/2 tube (pan)
- 1 1/2 cranberries
- 1/2 loaf pans
- 400 gr sugar
- 230 gr butter
- 160 gr flour
- 140 gr pecans
- 130 gr cake flour
- 60 ml sour cream
- 60 ml orange liqueur
- 9 gr vanilla extract
- 2 gr orange peel
- 1 gr salt
lightly colored, about 10 minutes. Cool. Coarsely chop cranberries. Using mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Stir together flours and salt. Add dry ingredients to egg mixture and stop when all flour has been added. Fold in pecans and cranberries. Pour batter into prepared pans. Tap pan on counter to release air bubbles. Bake loaves 45 minutes; tube about 1 hour. Cool 10 minutes before removing from pan(s). Wrap and refrigerate at least 1 day and up to 3 days. Dust with powdered sugar. Here is a rather different pound cake recipe which some of you might like to include in your holiday baking list. Bette...NM. ----
