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Walnut Cranberry Pound Cake

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

12 ServingsPrep: 15 min. Bake: 65 min. + cooling

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 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

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.
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

2 of 2

Walnut Cranberry Pound Cake (continued)

Directions (continued)

comes out clean.
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.

Nutrition Facts: 1 slice equals 534 calories, 25 g fat (12 g saturated fat), 136 mg cholesterol, 294 mg sodium, 71 g carbohydrate, 2 g fiber, 8 g protein.