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Cranberry Maple Walnut Pound Cake recipe

Perfect for holiday giving or to serveas a tea bread or simple dessert, this cake brings traditionalAmerican flavors together in a deliciously moist dessert.

Recipe: Cranberry Maple WalnutPound 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, toastedGlaze 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 (175°C).
  • Combine sugar and 1 cup butter in largebowl. 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. Reducespeed 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-inchtube pan.
  • Bake for 70 to 85 minutes or until woodenpick inserted in center comes out clean. Cool 15 minutes; removefrom 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. Drizzleover cooled pound cake.

    Makes 16 servings.

    Tip: Cake can be prepared in 2 greasedand floured 8×4-inch loaf pans or 4 greased and floured 5 1/2×3-inchmini loaf pans. Bake 8×4-inch loaves for 60 to 75 minutes and5 1/2×3-inch loaves for 50 to 65 minutes.

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

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

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