Cranberry Pound Cake Recipe

Cranberry Maple Walnut Pound Cake

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

20 min. prep time
16 servings
141 Rating



2 cups sugar
1 cup Land O Lakes® Butter, softened
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 350°F.  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.

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.

Recipe Tip

- For easy chopping of frozen cranberries, chop in blender container or food processor bowl fitted with metal blade.

- To make ahead and freeze, prepare and bake pound cake as directed. Cool completely. Cover with aluminum foil or plastic food wrap; place into resealable freezer bag. Freeze for up to 2 months. To thaw, let cake stand at room temperature for 2 to 3 hours.

Nutrition Facts (1 serving)

Calories: 390

Fat: 19g

Cholesterol: 100mg

Sodium: 220mg

Carbohydrates: 53g

Dietary Fiber: 1g

Protein: 5g

Recipe #7090©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This was very good, moist and pretty on a plate. Next time I would add some maple flavoring. The maple syrup didn't seem to be enough to bring out the maple flavor. That's the only reason I gave it 4 stars.

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