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
- Heat oven to 350°F.
- 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.
- Pour batter into greased
and floured 10-inch tube pan.
- Bake for 70 to 85 minutes
or until wooden pick 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.
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
