Walnut Cranberry Pound Cake Recipe

Name: Walnut Cranberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1 cup confectioners' sugar; 2 tablespoons maple syrup; 1 tablespoon butter, melted; 2 to 3 tablespoons 2% milk

Servings: persons

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
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 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.
2
Transfer to a greased and floured 10-in. tube pan. Bake at 350u00b0 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.

1687

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 5 large eggs, 1/4 cup sour cream, and more.

Yes, Walnut Cranberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Cranberry Pound Cake

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