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.

Cranberry Maple Walnut Pound Cake

Cake Ingredients:

2 cups granulated sugar
1 cup butter or margarine , softened
5 large eggs
1/4 cup sour cream
1/4 cup real maple or maple-flavored syrup
1 teaspoon freshly grated orange peel
1 teaspoon vanilla extract
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

 

Glaze Ingredients:

1 cup powdered sugar
1 tablespoon butter or margarine , softened
2 tablespoons real maple or maple-flavored syrup
1 to 2 tablespoons milk

1. Heat oven to 350°F (175°C).
2. Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add eggs, 1 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 by hand.
3. Pour batter into greased and floured 10-inch tube pan.
4. Bake for 70 to 85 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
5. 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.

Makes 16 servings.

Tip: Cake can be prepared in 2 greased and floured 8x4-inch loaf pans or 4 greased and floured 5 1/2x3-inch mini loaf pans. Bake 8x4-inch loaves for 60 to 75 minutes and 5 1/2x3-inch loaves for 50 to 65 minutes.

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

Nutrition Facts (1 serving): Calories: 390, Fat: 19g, Cholesterol: 100mg, Sodium: 220mg, Carbohydrates: 53g, Dietary Fiber: 1g, Protein: 5g