Cranberry Pecan Pound Cake Recipe
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For a fun and easy brunch recipe, I made this wonderful
Cranberry Pecan Pound Cake Recipe
.
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It’s so perfectly thick but fluffy–I can’t sing it’s praises enough.
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Ingredients
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– Chopped pecans – Cranberries – Flour – All purpose flour – Baking powder – Butter
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How to Make Cranberry Pecan Pound Cake
Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.
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In a small bowl, combine the pecans, cranberries and 1 tbsp flour, toss until completely covered and set aside.
In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.
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Using a stand mixer or electric mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix.
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Slowly add in the flour mixture, mixing until well combined. Stir in the greek yogurt. Then gently stir in the pecans and cranberries.
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Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow cooling for 10 minutes and turn the cake onto a cooling rack.
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