Cranberry Pecan Pound Cake Food

CRANBERRY-PECAN POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

CRANBERRY SAUCE OVER POUND CAKE A LA MODE

Steps:

• Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

CRANBERRY SAUCE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Stir in extract.
• Combine flour, baking powder, baking soda, and salt.
• Add to the creamed mixture alternately with the sour cream, beating well after each addition.
• Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
• In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
• Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
• Repeat layers two times.
• Sprinkle top with finely chopped pecans.
• Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing cake from pan onto a wire rack.
• Cool completely then place on cake plate.
• Combine icing ingredients until smooth.
• Drizzle icing over cake.
• Let set before serving.

CRANBERRY PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
• Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
• Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
• Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.