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Cranberry Maple Walnut Pound Cake

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.

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20 min
Prep Time
3 hrs
Total Time



2 cups sugar

1 cup Land O Lakes® Butter, softened

5 large Land O Lakes® Eggs

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

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 10-inch tube (angel food cake) pan; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

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 60-75 minutes and 5 3/4x3-inch loaves 50-65 minutes.

Tip #2

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

Tip #3

- 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 (1 serving)

390 Calories
19 Fat (g)
100 Cholesterol (mg)
220 Sodium (mg)
53 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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