Cranberry Nut Pound Cake
2-1/4 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter
2 cups sugar
4 eggs
1 Tblsp. vanilla
1/2 cup evaporated milk
1 cup chopped raw cranberries
1 cup chopped pecans
Sift together flour, baking powder and salt. Cream butter
and sugar until light and fluffy. Add eggs one at a time,
beating well after each addition. Add vanilla. Add dry
ingredients alternately with milk. Stir in cranberries and
nuts. Pour into greased and floured bundt pan. Bake at 325º
for 1 hour and 10 minutes, or until tests done. Cool 10
minutes - remove from pan. Dust with confectioners sugar if
desired.
Julia in PA
http://www.nancyskitchen.com
