Walnut Cranberry Pound Cake

Name: Walnut Cranberry Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 5 large eggs; 1/4 cup sour cream; 1/4 cup maple syrup; 1 teaspoon grated orange zest; 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

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 large eggs
1/4 cup sour cream
1/4 cup maple syrup
1 teaspoon grated orange zest
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 zest 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 in the center 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.