• Prep Time:
  • Cooking Time: 1 hr 30 min
  • Serves: 12 servings

Cranberry Pecan Pound Cake

Category: Cakes, Desserts

 Ingredients List

  • 1 cup all-purpose flour
  • 1-1/3 cups turbinado sugar
  • 1 cup whole wheat pastry flour
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup low-fat sour cream or yoghurt
  • 1 tsp salt
  • 2/3 cup pecans, finely chopped
  • 1/2 tsp cinnamon
  • 1/3 cup fresh cranberries, chopped
  • 4 large eggs


Preheat the oven to 350°F. Grease a Bundt pan with cooking spray or oil.

In a small bowl, combine the flours, baking powder, baking soda, salt, and cinnamon and mix them.

In a large bowl, beat the eggs with a handheld mixer until light and slightly increased in volume. While continuing to beat, slowly add the sugar. The mixture will become light and fluffy.

Add the olive oil and vanilla extract and beat for another 2-3 min.

Alternately add the dry ingredients and the sour cream to the batter, beating between additions.

Gently fold in the chopped pecans and cranberries. Transfer the batter to the prepared pan.

Bake at 350°F 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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