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 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 zest 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 prepared 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.
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.
- 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.