Cranberry Maple Walnut Pound Cake - Any holiday

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Cranberry Maple Walnut Pound Cake

 

Cake Ingredients:

2 cups granulated sugar

1 cup butter or margarine, softened

5 large eggs

1/4 cup sour cream

1/4 cup real maple or maple-flavored syrup

1 teaspoon freshly grated orange peel

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups fresh or frozen cranberries, coarsely chopped

1 cup chopped walnuts, toasted

 

Glaze Ingredients:

1 cup powdered sugar

1 tablespoon butter or margarine , softened

2 tablespoons real maple or maple-flavored syrup

1 to 2 tablespoons milk

 

Heat oven to 350°F.

Combine sugar and 1 cup butter in large bowl. Beat at medium speed,

scraping bowl often, until creamy. Gradually add eggs, 1 at a time,

beating well after each addition. Add sour cream, 1/4 cup maple

syrup, orange peel and vanilla; continue beating, scraping bowl

often, until well mixed. Reduce speed to low; add flour and salt.

Beat just until flour is blended. Gently stir in cranberries and

walnuts by hand.

Pour batter into greased and floured 10-inch tube pan.

Bake for 70 to 85 minutes or until wooden pick inserted in center

comes out clean. Cool 15 minutes; remove from pan. Cool completely.

Meanwhile, stir together powdered sugar, 1 tablespoon butter and 2

tablespoons maple syrup in small bowl. Stir in enough milk for

desired glazing consistency. Drizzle over cooled pound cake.

Makes 16 servings.

 

Tip: Cake can be prepared in 2 greased and floured 8x4-inch loaf pans

or 4 greased and floured 5 1/2x3-inch mini loaf pans. Bake 8x4-inch

loaves for 60 to 75 minutes and 5 1/2x3-inch loaves for 50 to 65

minutes.

 

Tip: For easy chopping of frozen cranberries, chop in blender

container or food processor bowl fitted with metal blade.

 

Nutrition Facts (1 serving): Calories: 390, Fat: 19g, Cholesterol:

100mg, Sodium: 220mg, Carbohydrates: 53g, Dietary Fiber: 1g, Protein:

5g

 

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