Walnut Cranberry Pound Cake

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

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

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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Originally Published in Reader's Digest