Cranberry Pecan Pound Cake

-Bette Leland cgvh43b- 1 c Pecans; chopped

1 1/2 c Cranberries

2 c Sugar

1 c Butter

5 lg Eggs

1/4 c Sour cream

1/4 c Orange liqueur

2 ts Vanilla extract

1 ts Orange peel; grated

1 1/4 c Flour

1 c Cake flour

1/2 ts Salt

Preheat oven to 350~. Butter and flour a 2 1/2-quart tube pan or two 8-1/2x4-1/2-inch loaf pans. Place pecans on cookie sheet and bake until

lightly colored, about 10 minutes. Cool. Coarsely chop cranberries. Using mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Stir together flours and salt. Add dry ingredients to egg mixture and stop when all flour has been added. Fold in pecans and cranberries. Pour batter into prepared pans. Tap pan on counter to release air bubbles. Bake loaves 45 minutes; tube about 1 hour. Cool 10 minutes before removing from pan(s). Wrap and refrigerate at least 1 day and up to 3 days. Dust with powdered sugar. Here is a rather different pound cake recipe which some of you might like to include in your holiday baking list. Bette...NM.
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