Cranberry and Pecan Pound Cake with Orange Glaze

This Cranberry and Pecan Pound Cake with Orange Glaze has a lot of seasonal flavor and was a very pretty little cake! I like making a loaf pan size so I'm not tempted by a large bundt size cake for days:@) This recipe has orange extract in both the cake and icing, if I had a fresh orange on hand would have added some zest too. If you're looking for a tasty cake to have with a nice strong cuppa, you can't go wrong with this one folks!

Perfect for Thanksgiving right through Christmas:@)

Cranberry and Pecan Sour Cream Pound Cake with Orange Glaze-Loaf Pan Size Recipe
1/2 C butter, softened
1 C sugar
1/2 C sour cream
1 1/2 C A/P flour
1/2 tsp baking soda
3 eggs
1/2 tsp vanilla
1/4 tsp orange extract
1/3 C dried cranberries
1/3 C pecans, chopped and toasted
extra finely chopped pecans for garnishment if desired

Glaze-optional:
1/2 C powdered sugar, sifted
1/4 tsp orange extract
a little milk or half and half or cream

1. Grease and flour loaf size 9x5 pan (or use Baker's Joy-I like the Aldi brand), set aside.
2. In a large mixing bowl, cream the butter and sugar, then mix in the sour cream. 
3. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. 
4. Mix in the vanilla and orange extract.
5. Gently fold in the cranberries and pecans, and pour mixture into prepared pan. 
6. Bake at 325 degrees for approximately 1 hour 10 minutes (for loaf pan) or until toothpick comes out clean. 
7. Let cool 10 minutes on rack, then invert and release from pan.
8. If you'd like to add the glaze, make while cake is cooling in pan. Add powdered sugar and vanilla to small bowl, slowly, a little at a time, add milk until desired consistency. I wanted mine to be a little thicker and stay white on the cake.
9. If using garnishing pecans, immediately sprinkle onto wet icing.

Remember, holiday calories don't count and...

Have a happy day:@)

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