Ingredients
2/3 cup butter, softened1 cup sugar3 large eggs1-1/2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 cup sour cream3/4 cup chopped dried cranberries1/3 cup chopped pecansConfectioners’ sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.
Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners’ sugar.
