Perfect for holiday giving or to serve as a tea bread or simple dessert, this cake brings traditional American flavors together in a deliciously moist dessert.
| 2 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 5 |
|
eggs |
| 1/4 |
|
cup sour cream |
| 1/4 |
|
cup real maple or maple-flavored syrup |
| 1 |
|
teaspoon freshly grated orange peel |
| 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 350°F. Combine sugar and 1 cup butter in large 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 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.
Pour batter into greased and floured 10-inch tube (angel food cake) pan. Bake for 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Meanwhile, stir together powdered sugar, 1 tablespoon butter and 2 tablespoons maple syrup in small 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 for 60 to 75 minutes and 5 3/42x3-inch loaves for 50 to 65 minutes.
Recipe Tip
For easy chopping of frozen cranberries, chop in blender container or food processor bowl fitted with metal blade.
