Walnut Cranberry Pound Cake Food

WALNUT CRANBERRY POUND CAKE

Steps:

• 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.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

APPLE CRANBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
• Mix together flour. salt & baking powder.
• Add the rest of the ingredients and mix together until blended, batter will be stiff.
• Spread into the prepared pan and bake for 1 hour and 15 minutes.
• Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
• Pour topping over and down sides of hot cake while still in pan.
• Let cool for 30 minutes before removing from pan.
• Optional; dust top with powdered sugar before serving.

DELICIOUS CRANBERRY CAKE

Steps:

• In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
• Add butter and extract.
• Beat 2 minutes.
• Stir in flour just until combined.
• Stir in cranberries and pecans.
• Spread in greased 9"x13" pan.
• Bake at 350 F for 45-50 minutes.

WALNUT POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
• Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
• Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, sift together the flour and baking powder.
• Gradually add to the butter mixture, alternating each addition with the milk.
• Mix until just blended.
• Stir in the vanilla and walnuts.
• Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
• Dust with powdered sugar before serving.

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted 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., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.