How To make Cranberry Pecan Pound Cake
-Bette Leland cgvh43b- 1 c Pecans; chopped
1 1/2 c Cranberries
2 c Sugar
1 c Butter
5 lg Eggs
1/4 c Sour cream
1/4 c Orange liqueur
2 ts Vanilla extract
1 ts Orange peel; grated
1 1/4 c Flour
1 c Cake flour
1/2 ts Salt
Preheat oven to 350~. Butter and flour a 2 1/2-quart tube pan or two 8-1/2x4-1/2-inch loaf pans. Place pecans on cookie sheet and bake until
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. -----
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FONDANT OR GUM PASTE?
I use BOTH Fondant and Gum Paste for very different reasons.
Fondant (or Sugar Paste) is used to cover a cake.
Gum Paste (or Modeling Paste) is used to create cake decorations.
Should I use Gum Paste or Fondant?
How to cover a cake with fondant?
How to make your own fondant?
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I'm Jen with Caketastic Cakes. I'm a home cake baker that makes narrated cake decorating tutorials. The step by step videos are designed for both cake beginners as well as experienced cake decorators.
I like to focus on cake decorating and cake toppers, because cake decorations totally change the impression of even a store bought cake.
Follow along and you can turn a meh cake into an amazing cake right in your own kitchen.
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What's up YouTube? The Holidays are over and it's time to start the new year off with some new recipes. I am pretty darn proud of myself for this recipe because I pretty much nailed it on the first try. This cranberry pecan loaf cake is inspired from a cake that I use to buy from Publix. After Publix stopped selling them, I decided to make my own. This doesn't taste exactly like the one from Publix, but it is really close. Please make sure to like this video and subscibe. If you make it, let me know in the comments section below, or send it to me on Instagram or Twitter (links below).
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Recipe by: Devin Judkins
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Mi Cocina Rapida is back with another recipe to get us through the holidays! If you're undecided about what you're bringing to your next holiday party, we got you! Cranberry white chocolate pound cake to the rescue! ~RECIPE BELOW~
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~~~~~~~~~~~~~~~~~~~ RECIPE ~~~~~~~~~~~~~~~~~~~
Ingredients:
3 cups all-purpose flour
1 ½ cups sugar
1 cup sour cream
1 cup butter
½ cup white chocolate chips
½ cup dried cranberries
¼ cup milk
2 tablespoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
5 Eggs
A pinch of salt
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the butter and sugar until it’s nice and fluffy.
3. Add eggs one at a time.
4. Keep mixing as you add the vanilla extract and the sour cream
5. Then add the flour, baking soda, baking powder, and pinch of salt. Mix until well combined
6. Add the milk, dried cranberries and white chocolate chips.
7. Grease pan & pour the cake batter into pan.
8. Place in oven and bake for 50-55 minutes
9. Let cool
10. Melt white chocolate chips to decorate the cake. (You can also use glaze or powdered sugar as alternates to white chocolate for your frosting)
11. Enjoy!
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1/4 tsp sea salt
2 tsp ground cinnamon
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6 eggs
3 sticks unsalted butter
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1 tbs vanilla extract
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
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