Cranberry Maple Walnut Pound Cake

  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)

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