Walnut Cranberry Pound Cake Recipe

Publisher Photo

Walnut Cranberry Pound Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

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 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 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. Yield: 12 servings.
Originally published as Walnut Cranberry Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p148

Nutritional Facts

1 slice: 534 calories, 25g fat (12g saturated fat), 136mg cholesterol, 294mg sodium, 71g carbohydrate (50g sugars, 2g fiber), 8g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 5 large 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
  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 in 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.
Originally published as Walnut Cranberry Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p148

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWalnut Cranberry Pound Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review