Cranberry-Pecan Pound Frosting (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup dried cranberries
02 -
3 cups cake flour
03 -
½ teaspoon ground cinnamon
04 -
½ teaspoon ground ginger
05 -
1½ cups unsalted butter, at room temperature
06 -
8 ounces cream cheese, at room temperature
07 -
3 cups granulated sugar
08 -
6 eggs, at room temperature
09 -
2 teaspoons vanilla extract
10 -
¼ teaspoon salt
11 -
½ cup chopped pecans
→ For the Praline Frosting
12 -
½ cup light brown sugar
13 -
¼ cup unsalted butter
14 -
3 tablespoons whole milk
15 -
1 teaspoon vanilla extract
16 -
1 cup powdered sugar
# Instructions:
01 -
Place the dried cranberries in a small saucepan and cover with water. Bring to a simmer over medium heat, then turn off the heat, cover, and let steep while you prepare the cake.
02 -
Preheat oven to 325°F (163°C). Grease and flour a standard-size 12-cup Bundt pan.
03 -
Sift the cake flour, cinnamon, and ginger into a large bowl; set aside.
04 -
Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar and continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes.
05 -
Add the eggs one at a time, beating until each is fully incorporated before adding the next. Scrape down the sides of the bowl. Reduce speed to low and gradually add the flour mixture. Mix until just combined. Add vanilla extract, salt, and mix for 1 minute on low speed.
06 -
Drain the cranberries and pat dry. Fold them into the batter along with the chopped pecans.
07 -
Spoon the batter into the prepared pan and spread evenly. Bake for 75-90 minutes, or until a knife inserted into the center comes out clean.
08 -
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before frosting.
09 -
Combine brown sugar, butter, and milk in a 2-quart saucepan over medium heat. Whisk constantly and bring to a boil. Boil for 1 minute, then remove from heat. Stir in vanilla and gradually whisk in powdered sugar until smooth.
10 -
Pour the frosting over the cooled cake. The frosting will set immediately. Serve or store leftovers as desired.
# Notes:
01 -
Ensure cream cheese and butter are at room temperature for optimal mixing.