Cranberry Pecan Pound Cake



  • ¾ cup chopped pecans
  • ¾ cup sweetened dried cranberries
  • 1 tablespoon all purpose flour
  • 2 ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 cup unsalted butter (softened)
  • 1 ¼ cup granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup plain greek yogurt


  • 1 cup powdered sugar
  • 1/4 cup heavy cream (plus a few more tablespoons if needed)
  • 1 teaspoon vanilla extract


  • Preheat oven to 325 degrees Fahrenheit. Grease a 10″ bundt pan with shortening, then dust with flour.
  • In a small bowl, combine the pecans, cranberries and 1 tablespoon of flour.  Mix until the fruit & nuts are completely covered and set aside.
  • In another bowl, whisk together the 2 ¼ cups all-purpose flour and baking powder. Set aside.
  • Using a stand mixer or electric mixer, cream together the butter and sugar. 
  • Add in the eggs, one at a time, and mix well. 
  • Add in the vanilla extract and mix. 
  • Slowly add in the flour mixture, mixing until well combined. 
  • Fold in the greek yogurt. Then gently stir in the pecans and cranberries.
  • Evenly spread the batter into the prepared bundt pan and bake for 50-55 minutes or until the cake tests done. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely.
  • To make the powdered sugar glaze, whisk together the sugar, heavy cream and vanilla until smooth and of a drizzling consistency. (Add an extra tablespoon of heavy cream if needed.)
  • Once the cake is completely cooled, drizzle the glaze over the top. 
  • Garnish with extra pecans and cranberries if you’d like.
  • Store in an airtight container at room temperature.

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