Easy Family Recipes: Cranberry Walnut Pound Cake

Cranberry Walnut Olive Oil CakeLooking for a delectable, seasonal dessert to take to Thanksgiving dinner this week? This is it! If you haven't made a cake with olive oil before, don't be afraid. Use an olive oil light in taste so as not to overwhelm all the other flavors and you and your cake will be in great shape. This cake travels beautifully and will easily stay fresh for 2-3 days if well covered. For a little extra pizzazz, go ahead and fold in a bit of freshly grated orange zest with the cranberries and walnuts--it's delicious! Consider serving with freshly whipped cream if you're up for the challenge, and don't be afraid to add a pinch or two of cinnamon for a flavorful accompaniment. Happy Thanksgiving!

Cranberry Walnut Pound Cake

Servings: 12-16

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup Pompeian Extra Light Tasting Olive Oil
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat sour cream
  • 1/2 cup finely chopped walnuts
  • 3/4 cup fresh cranberries, finely chopped
  • 2 teaspoons freshly grated orange zest, optional

Preheat oven to 350-degrees F. Generously coat a Bundt pan with olive oil and a light dusting of flour.

In small bowl, combine flours, baking powder, baking soda, salt and cinnamon.

In large bowl, beat eggs with handheld mixer or in a stand mixer until light and slightly increased in volume. Add sugar slowly while continuing to beat. Mixture will become light and fluffy. Add olive oil and vanilla extract and beat another 2 minutes.

Alternately add dry ingredients and sour cream to batter, beating between additions. Gently fold in chopped nuts and cranberries, and optional orange zest if using.

Transfer batter to prepared pan.

Bake for 60-65 minutes or until toothpick inserted into center comes out clean.

Cool in pan on wire rack for 10 minutes. After cooling, invert pan onto rack to remove and cool completely.

Recipe courtesy of Pompeian

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