Cinnamon Nut Sour Cream Cake

• 3 cups flour
• 1/2 tsp. baking soda
• 1 cup (2 sticks) butter or margarine
• 2-1/2 cups granulated sugar, divided
• 1 tsp. vanilla
• 6 eggs
• 1 tsp. ground cinnamon
• 1 cup chopped PLANTERS Walnuts
• kumquats and fresh orange leaves
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Mix flour and baking soda in small bowl.
2. Beat butter and 2-1/4 cups of the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Blend in vanilla.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add flour mixture alternately with sour cream, beating after each addition until smooth.
6. Pour 1/2 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
7. Mix remaining 1/4 cup granulated sugar and cinnamon; stir in walnuts.
8. Sprinkle over batter.
9. Top with remaining batter.
10. Bake at 325F for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes; remove from pan.
12. Cool completely on wire rack.
13. Drizzle with powdered sugar glaze.
14. Garnish with kumquats and fresh orange leaves.

flour, baking soda, butter, sugar, vanilla, eggs, ground cinnamon, walnuts, kumquats, s

Taken from www.kraftrecipes.com/recipes/cinnamon-nut-sour-cream-cake-52584.aspx (may not work)