Espresso Pound Cake with Cranberries and Pecans
Pound cake got its name from the traditional recipe that called for a pound each of flour, butter, sugar, and eggs.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Espresso powder
- 1/2 cup Milk
- 1/2 cup Fresh cranberries
- 1/2 cup Chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the cranberries and pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 44g15%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.