Delicious Cranberry Walnut Pound Cake Recipe
With holiday parties overtaking your calendar this month, bringing a bottle of wine can get to be quite the hangover (pun intended).
Not only do those wine bottles add up to be quite the investment, but they also end up being rather unoriginal.
And while homemade candles and gourmet cupcakes are great gift ideas, when you’re looking for something a bit easier, this Cranberry Walnut Pound Cake from California Olive Ranch is the perfect alternative.
Plus, it gives your host a delicious dessert to serve or a fabulous coffee cake for the next morning (for when all those bottles of wine have been drunk and breakfast the next morning seems like way too much effort).
Cranberry Walnut Pound Cake
1 cup all-purpose flour
1-1/3 cups granulated sugar
1 cup whole wheat pastry flour
½ cup California Olive Ranch Extra Virgin Olive Oil
½ tsp baking powder
1 tsp vanilla extract
¼ tsp baking soda
½ cup non-fat or low-fat sour cream or yoghurt
1 tsp salt
½ cup finely chopped walnuts
¼ tsp cinnamon
¾ cup fresh cranberries, finely chopped
4 large eggs
Preheat the oven to 350F. Generously coat a Bundt pan with cooking spray or oil. In a small bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
In a large bowl, beat the eggs with a handheld mixer until light and slightly increased in volume. Add the sugar slowly while continuing to beat. The mixture will become light and fluffy.
Add the olive oil and vanilla extract and beat another 2 minutes. Alternately add the dry ingredients and the sour cream to the batter, beating between additions.
Gently fold in the chopped nuts and cranberries.
Transfer the batter to the prepared pan. Bake at 350F for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Then invert the pan onto rack to remove and cool completely.
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