Cranberry-Pecan Pound Cake with Praline Frosting
User Reviews
5
Cranberry-Pecan Pound Cake with Praline Frosting
Description
The Cranberry-Pecan Pound Cake with Praline Frosting blends dried cranberries and chopped pecans into a rich cake base made with cake flour, butter, cream cheese, and sugar. The inclusion of ground cinnamon and ginger adds a gentle, aromatic spice that enhances the fruit and nut mix. The cake batter is carefully prepared by creaming the butter and cream cheese with sugar until fluffy, then incorporating eggs and the dry ingredients to maintain a light texture despite the density typical of a pound cake.
After baking in a greased Bundt pan, the cake is topped with a praline frosting made by cooking brown sugar, butter, and milk before stirring in vanilla and powdered sugar to create a smooth, sweet glaze that hardens slightly, enhancing the cake's moistness and texture.
This cake suits holiday gatherings or special occasions where a spiced, nutty sweet bread is desired. Serving at room temperature allows the flavors to fully develop.
Note that cranberries are soaked briefly to plump before folding into the batter, preventing dryness in the finished cake.
Ingredients
For the Cake:
- 1 cup dried cranberries
- 3 cups cake flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1½ cups butter at room temperature, unsalted
- 8 ounces cream cheese at room temperature
- 3 cups granulated sugar
- 6 egg at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup pecans chopped
For the Praline Frosting:
- ½ cup light brown sugar
- ¼ cup butter unsalted
- 3 tablespoons milk whole
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Make the Cake: Place the dried cranberries in a small saucepan and cover with water. Bring to a simmer over medium heat, then turn off the heat, cover, and let steep while you prepare the cake.
- Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.
- Sift the cake flour, cinnamon and ginger into a large bowl; set aside.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour mixture until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute. Drain the cranberries and pat dry, then fold into the cake batter, along with the chopped pecans.
- Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
- Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before frosting and serving.
- Make the Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth. Immediately pour the frosting over the cooled cake; it will set almost instantaneously. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Notes
- Soak dried cranberries in hot water before adding to the batter to prevent dryness.
- Use room temperature butter and cream cheese to ensure smooth creaming and lighter texture.
- Bake in a greased and floured Bundt pan to avoid sticking and ensure even baking.
- This cake offers approximately one serving per slice, nutritional values depend on slice size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 149mg | 50% |
| Sodium | 128mg | 5% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 1035IU | 21% |
| Calcium | 53mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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