2 cups sugar
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
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.
- 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.