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Cranberry Pecan Pound Cake
1 cup flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
4  large eggs (room temperature)
1 1/3 cup sugar
1/2 cup Salado Olive Oil House Oil (alternately, we absolutely love substituting our Blood Orange Infused Extra Virgin Olive Oil)
1 teaspoon vanilla extract 
1/2 cup sour cream
1/2 cup chopped pecans finely chopped
3/4 cup fresh cranberries chopped very fine
Preheat your oven to 350 degrees.
Coat a bundt pan with cooking spray making sure all is covered well.
Combine flours, baking powder and soda, salt and cinnamon in a small bowl.
Beat the eggs using a mixer till light and fluffy.
Add Salado Olive Oil Co. House Oil to the eggs  and add vanilla.
Alternately add the dry ingredients and sour cream to the batter mixing after each addition.
Fold in the chopped nuts and cranberries.
Put batter in the the bundt pan and bake for 60-65 minutes until a toothpick inserted into the dough comes out clean.
Remove from oven and place on a rack to cool for 10 minutes, then invert the pan onto the rack to cool completely.
This is a very moist bundt cake. 
 Before serving, drizzle slices with Salado Olive Oil Co.'s  White Lemon or Cranberry Balsamic 



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