Espresso Pound Cake with Cranberries and Pecans

Name: Espresso Pound Cake with Cranberries and Pecans
Cook time: 5 hours
Yield: Makes 1 loaf
Ingredients: 1 cup plus 6 tablespoons unbleached all purpose flour; 2 tablespoons cornstarch; 1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom; 3/4 teaspoon baking powder; 4 large eggs; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup sugar; 1/2 cup (packed) golden brown sugar; 1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee; 1 cup chopped toasted pecans, walnuts, hazelnuts, or almonds, divided; 1 cup dried sweetened cranberries or dried unsweetened cherries or blueberries, divided; 1 1/2 cups powdered sugar; 2 tablespoons milk

By Lauren ChattmanPhotography by Dan Forbes

November 17, 2009

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Dan Forbes

Recipe notes