Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 5 eggs

  4. 1/4 cup BREAKSTONE'S® Sour Cream

  5. 1/4 cup maple syrup

  6. 1 teaspoon grated orange peel

  7. 1 teaspoon vanilla extract

  8. 2-1/4 cups all-purpose flour

  9. 1/2 teaspoon salt

  10. 1-1/2 cups fresh or frozen cranberries

  11. 1 cup chopped walnuts GLAZE:

  12. 1 cup confectioners' sugar

  13. 2 tablespoons maple syrup

  14. 1 tablespoon butter, melted

  15. 2 to 3 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  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. 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 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.


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