Ingredients
1 cup butter, softened2 cups sugar5 large eggs1/4 cup sour cream1/4 cup maple syrup1 teaspoon grated orange zest1 teaspoon vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon salt1-1/2 cups fresh or frozen cranberries1 cup chopped walnutsGLAZE:1 cup confectioners’ sugar2 tablespoons maple syrup1 tablespoon butter, melted2 to 3 tablespoons 2% milk
Preparation
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.
