Walnut Cranberry Pound Cake |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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When a friend gifted me with this pound cake on Christmas, I had to have the recipe. A slice and a cup of coffee make for an enjoyable mid-day snack. Dorothy Mathews, Scotia, New York Ingredients:
1 cup butter, softened |
2 cups sugar |
5 eggs |
1/4 cup sour cream |
1/4 cup maple syrup |
1 teaspoon grated orange peel |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups fresh or frozen cranberries |
1 cup chopped walnuts |
glaze: |
1 cup confectioners' sugar |
2 tablespoons maple syrup |
1 tablespoon butter, melted |
2 to 3 tablespoons 2% milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange peel and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts.
2. Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake. Yield: 12 servings.
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