This is a sponsored post written by me on behalf of PAM Cooking Spray.
Pumpkin Spice Cranberry Pecan Pound Cake – a holiday dessert filled with the flavors of pumpkin spice, fresh cranberries and toasted pecans. It is the perfect accompaniment with that cup of coffee or tea!
So how are the holidays going for you so far?
Are you stressed or do you feel like you’ve got a good handle on it and things are going ok?
I certainly hope it’s the latter for you.
The holidays can be stressful enough without having to worry about a menu, the food, or that post-party unavoidable clean-up.
Thanksgiving came and it was pretty special here for our family.
We moved here to New Hampshire in August from Arizona so that we could be closer to family. Being so far away for 11 years was difficult, especially during the holidays when family would all be together and we’d be 2,000 miles away.
This Thanksgiving was different. We were able to host it and have everyone in our home for the weekend. It was incredible having all of the cousins, and my in-laws together again, sharing LOTS of laughter and love.
And since I was hosting for the very first time, I really just wanted to spend as much time with everyone as I could.
Isn’t that what the holidays are all about – spending time, quality time with those who are special to you and making memories?
I, for one, don’t want to be stuck in the kitchen missing out on conversations or those hysterical moments that people will recall later because I’m cooking or worse, cleaning up messes in pans that I didn’t properly prepare before I stuck them in the oven. I can’t stand that!!
That’s where Pam Cooking Sprays come in very handy.
I can quickly spray whichever pan I’m using with the most appropriate Pam product, know I’m good to go and not have to worry that I’ll be stuck scrubbing and using extra elbow grease to clean it up.
I made scrambled eggs for breakfast one morning and I don’t have a non-stick pan. Inevitably those eggs STICK and CAKE up on the bottom of my skillet so much so, that I rarely offer to make scrambled eggs. I’ve even sprayed it with some oil, but up to this point it hasn’t been Pam.
That morning, I sprayed the skillet with the Pam Original which also has 99% less residue build-up than bargain brand cooking sprays. I wanted to put it to the test.
All I can say is that I SO wish I’d taken pictures because I could tell there was an immediate difference just while moving the spatula around in the pan.
THEY WEREN’T STICKING!!!!
My daughter was standing next to me and she was
laughing rolling her eyes because I was so excited, but even she was impressed because she’s had to scrub that pan a time or two herself.
I used the Baking Spray on this Pound Cake and the pound cake came out of the pan easily and without a hitch! It also saved me the extra step of flouring the pan as directed in the recipe because it’s already in the spray!! I also liked that it added zero calories to the recipe seeing as I had already used enough sugar and butter.
I’m happy that I’ve found a product that will allow me to spend more time with family, not missing out on conversations or funny moments because I’m in the kitchen cleaning. Thank you, Pam!
1/2 pound (2 sticks) unsalted butter
1 2/3 cups sugar
1 teaspoon vanilla
2 cups cake flour
1/2 teaspoon salt
1 teaspoon Homemade Pumpkin Spice
1/2 cup fresh cranberries, chopped
1/2 cup pecans, toasted and chopped
Preheat the oven to 325 degrees F.
Prepare a 9 X 5-inch loaf pan by spraying it with Pam Baking Spray.
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter.
Slowly add the sugar and beat until light.
Add the eggs, one at a time, making sure each is well combined into the batter. Also, scrape the sides of the bowl with a rubber spatula after each addition.
In a medium bowl, whisk together flour, salt, pumpkin spice, cranberries and pecans.
Gradually add flour mixture to the wet ingredients and beat until thoroughly combined.
Spoon batter into prepared loaf pan and bake for 1 1/4 – 1 1/2 hours or until a toothpick inserted into the top comes out clean. (Mine was in the oven for 1 hour 35 minutes)
Place the pan on a wire rack and cool for 5 minutes.
Remove from pan and allow to cool completely before serving.
I rate everything I make on a scale of 1-4 and this Pumpkin Spice Cranberry Pecan Pound Cake earned 3 1/2 rolling pins.
It’s a great dessert for the holidays since it has the wonderful flavors of the season!
Who doesn’t like the great taste of cranberries with pecans?
And it isn’t overly pumpkin spiced because there’s just a touch of the yumminess in there.
One piece was a bit big for me to eat at a time. I think these would be perfect if the slices were cut in half when served at a party.
Or maybe you have guests with really big appetites.
I am very happy to announce that Pam is sponsoring a giveaway ~ a prize pack worth $50 to one lucky winner. The prize includes one full size sample of Pam Cooking Spray and a beautiful Le Creuset Pie Dish!
In order to enter, I want you to leave a comment below. Easy Peasy! Tell me what tips or tricks you’re using this holiday season to ensure that you’re spending less time in the kitchen and more time enjoying the ones you love!
I can’t wait to hear them! Good luck and thanks for entering!!
- Full sized varieties of PAM Cooking Spray
- Le Creuset Pie Dish
Limitation of Liability:
For more information, visit http://www.pamcookingspray.com.
I give you BIG baking hugs and muffins!