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
- Heat oven to 350F.
- Grease and flour 10-inch tube (angel food cake) pan; set aside.
- Combine sugar and 1 cup butter in bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Gradually add 1 egg at a time, beating well after each addition.
- Add sour cream, 1/4 cup maple syrup, orange zest and vanilla; continue beating, scraping bowl often, until well mixed.
- Add flour and salt; beat at low speed just until flour is blended.
- Gently stir in cranberries and walnuts.
- Pour batter into prepared pan.
- Bake 70-85 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan.
- Cool completely.
- Combine powdered sugar, 1 tablespoon butter and 2 tablespoons maple syrup in bowl.
- Stir in enough milk for desired glazing consistency.
- Drizzle over cooled pound cake.
- 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.
- 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)