Cranberry Pecan Pound Cake with Orange Glaze

A moist pound-style cake with cranberries, pecans and cinnamon, topped with orange glaze. It makes a lovely sweet finish to a Thanksgiving menu.

By yumbelo · 8 servings · 90 minutes

Ingredients

• 300 g All-purpose flour
• 2 tsp Baking powder
• 1 tsp Cinnamon
• 1 pinch Salt
• 200 g Butter
• 200 g Sugar
• 1 pack Vanilla sugar
• 4 pc Eggs
• 150 ml Buttermilk
• 1 pc Organic orange (zest)
• 100 g Pecans
• 150 g Cranberries (frozen)
• 150 g Powdered sugar
• 3 tbsp Orange juice

Method

1. Preheat the oven to 170 °C, conventional heat (top and bottom). Grease a 26 cm springform pan and line it with baking paper.
2. Mix the flour, baking powder, cinnamon and salt in a bowl.
3. Using a hand mixer, beat the softened butter with the sugar and vanilla sugar in a large bowl until creamy and light.
4. Beat in the eggs one at a time until the batter is smooth.
5. Stir in the orange zest. Alternately fold in the buttermilk and the flour mixture in two to three portions until you have a smooth batter.
6. Coarsely chop the pecans and fold them into the batter together with the frozen cranberries using a spatula.
7. Pour the batter into the pan, smooth the top and bake in the oven for about 55 to 65 minutes. Check with a wooden skewer whether batter still sticks to it, and if needed bake a little longer.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. Stir the powdered sugar with the orange juice to a thick glaze, spread it over the cake and let it set.