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Cranberry Maple Walnut Pound Cake




Source of Recipe


land o lakes






Recipe Introduction


Perfect for holiday gathering or to serve as a tea bread or simple dessert, this cake brings traditional American flavors together in a deliciously moist dessert.





List of Ingredients



• 2 cups sugar
  
• 1 cup butter, softened
  
• 5 eggs
  
• 1/4 cup sour cream
  
• 1/4 cup maple syrup
  
• 1 tsp freshly grated orange peel
  
• 1 tsp vanilla
  
• 2 1/4 cups flour
  
• 1/2 tsp salt
  
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  
• 1 cup chopped walnuts, toasted
  
• Glaze:
  
• 1 cup powdered sugar
  
• 1 T butter, softened
  
• 2 tsps maple syrup
  
• 1 to 2 T milk
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour a 10" tube pan.
   
2. 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.
   
3. Pour batter into tube pan. Bake for 70 to 85 minutes. Cool 15 minutes; remove from pan. Cool completely.
   
4. Meanwhile, stir together powdered sugar, 1 T butter and 2 T maple syrup in small bowl. Stir in enough milk for desired glazing consistency. Drizzle over cooled pound cake.
   






Final Comments


Yield: 16 servings

TIP: For easy chopping of cranberries, freeze cranberries and chop in food processor.

TIP: Pound cake can be prepared in 2 greased and floured 8x4-inch loaf pans or 4 greased and floured 5 1/2 x 3-inch mini loaf pans. Bake 8x4-inch loaves for 60 to 75 minutes and 5 1/2x3-inch loaves for 50 to 65 minutes.