Let me tell you it was a huge success here at home, it lasted just one day, well actually 12 hours!
I used a mold that was donut-shaped, but as a result i came with a smaller pound cake, well it was not so tall because the recipe doesn't rise a lot.You can see in the pictures.
But here is the original recipe, I made some changes and the result was ---------->so feel free to change everything you like! :D
This recipe comes from Bon appètit, March 2011.
By Lauren Chattman
Espresso Pound Cake with Cranberries and pecans
*For the cake
•1 cup + 6 tbsp unbleached all purpose flour
•2 tbsp cornstarch
•1 tsp ground cinnamon or 1/2 tsp ground cardamom
•3/4 tsp baking powder
•4 large eggs
•1 cup unsalted butter, room temperature
•3/4 cup sugar
•1/2 cup (packed) golden brown sugar
•1 tbsp instant espresso powder
•3/4 cup chopped toasted pecans, walnuts, hazelnuts, or almonds
•3/4 cup dried sweetened cranberries or dried unsweetened cherries or blueberries
