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1
Grease and flour a 10 cup bundt pan.
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2
Preheat oven to 325 degrees.
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3
Sift together te flour, baking powder, baking sodam saktm cardamom, ginger and cinnamon.
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4
Set aside.
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5
Beat the butter until creamy, then add the sugar and continue to beat until fluffy.
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6
Add eggs to the butter mixture, one at a time, beating well after each.
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7
Fold in the ground walnuts and and vanilla and mix on low until blended.
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8
Place 1/4 cup of the flour mixture in a medium bowl and add cranberries, tossing to coat berries with the flour.
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9
Add remaining flour and the sour cream to the butter mixture in three additions, blending just until incorporated after each addition.
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10
Fold in chopped walnuts and cranberries (along with any excess flour).
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11
Spoon batter into the prepared pan, spreading the batter so that the sides are higher than the center.
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12
Bake for 45-50 minutes or until cake begins to pull away from the sides of the pan.
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13
Cool in pan for 10 minutes, then turn the cake out onto a wire rack and cool for 1 hour.
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14
GLAZE:.
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15
In a saucepan over medium heat, bring the maple syrup to a boil and reduce to about 1/4 cup.
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16
Brush the syrup generously over the cooled cake.
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17
Sprinkle with powdered sugar and decorate with whole walnuts before serving.
