The best delicious Cranberry Black Walnut Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Black Walnut Pound Cake recipe today!
Hello my friends, this Cranberry Black Walnut Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Black Walnut Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cranberry Black Walnut Pound Cake.
What Makes This Cranberry Black Walnut Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Black Walnut Pound Cake.
Ready to make this Cranberry Black Walnut Pound Cake Recipe? Let’s do it!
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3/4 Pd
2 tb Grated lemon rind
6 Whole eggs
1 tb Lemon juice
2 c Sifted cake flour
1 ts Vanilla extract
1 Pd
1 c Black walnut pieces —
Coarsely chopped
1 c Fresh or frozen cranberries
Coarsely chopped
Powdered sugar — for
Dusting
Unsalted butter
Powdered sugar — sifted
Heat oven to 300 degrees. Lightly butter and flour a 9″ tube pan or bundt
pan; set aside. Cream the butter and powdered sugar in a mixing bowl,
beating until light and fluffy. Add the eggs, one at a time, continuing to
beat. Add the lemon juice and vanilla. Now gently fold in the flour,
followed by the lemon rind, walnuts and cranberries. Pour batter into
prepared pan. Bake in the preheated oven about 1 1/2 hours. Test by
inserting a toothpick; is should come out clean. Cool cake in the pan on
wire rack about 10 minutes. then unmold and place on a rack to cool
thoroughly. Sprinkle with sifted powdered sugar. Serve at toom
temperature.
Yields
1 Servings
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