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