Walnut Cranberry Pound Cake

Cranberries add something special to the season, and to ordinary pound cake.

from Taste of Home's Holiday & Celebrations Cookbook 2005

When a friend gifted me with this pound cake one Christmas, I just had to have the recipe. A slice and a cup of coffee make for an enjoyable mid day snack. — Dorothy Matthews, Scotia, New York

You Will Need 1 cup butter, softened 2 cups sugar 5 eggs 1/4 cup sour cream 1/4 cup maple syrup 1 teaspoon grated orange peel 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1/2 teaspoon salt 1-1/2 cups fresh or frozen cranberries 1 cup chopped walnuts

Glaze: 1 cup confectioners’ sugar 2 tablespoons maple syrup 1 tablespoon butter, melted 2 to 3 tablespoons milk

What to Do 1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange peel and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts.

2. Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

Serves 12

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