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Walnut Cranberry Pound Cake

 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 McCormick® Pure 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.
Nutritional 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.