Cranberry Maple Walnut Pound Cake

• 2 cups sugar
• 1 cup Land O Lakes Butter, softened
• 5 Land O Lakes Eggs
• 1/4 cup sour cream
• 1/4 cup real maple or maple-flavored syrup
• 1 teaspoon freshly grated orange zest
• 1 teaspoon vanilla
• 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
• 1 cup powdered sugar
• 1 tablespoon Land O Lakes Butter, softened
• 2 tablespoons real maple or maple-flavored syrup
• 1 to 2 tablespoons milk

1. Heat oven to 350F.
2. Grease and flour 10-inch tube (angel food cake) pan; set aside.
3. Combine sugar and 1 cup butter in bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Gradually add 1 egg at a time, beating well after each addition.
6. Add sour cream, 1/4 cup maple syrup, orange zest and vanilla; continue beating, scraping bowl often, until well mixed.
7. Add flour and salt; beat at low speed just until flour is blended.
8. Gently stir in cranberries and walnuts.
9. Pour batter into prepared pan.
10. Bake 70-85 minutes or until toothpick inserted in center comes out clean.
11. Cool 15 minutes; remove from pan.
12. Cool completely.
13. Combine powdered sugar, 1 tablespoon butter and 2 tablespoons maple syrup in bowl.
14. Stir in enough milk for desired glazing consistency.
15. Drizzle over cooled pound cake.
16. Variation: Cranberry Maple Walnut Pound Cake can be prepared in 2 greased and floured 8x4-inch loaf pans or 4 greased and floured 5 3/4x3-inch mini loaf pans.
17. Bake 8x4-inch loaves 60-75 minutes and 5 3/4x3-inch loaves 50-65 minutes.

sugar, butter, eggs, sour cream, maple, freshly grated orange zest, vanilla, flour, salt, frozen cranberries, walnuts, powdered sugar, butter, maple, milk

Taken from www.landolakes.com/recipe/2389/cranberry-maple-walnut-pound-cake (may not work)