Spiced Cranberry Walnut Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 709.77 ml cake flour
- 29.58 ml cake flour
- 4.92 ml baking soda
- 7.39 ml baking powder
- 4.92 ml ground cardamom
- 1.23 ml salt
- 1.23 ml ground ginger
- 4.92 ml cinnamon
- 266.16 ml butter, softened
- 414.03 ml sugar
- 29.58 ml sugar
- 5 eggs
- 4.92 ml vanilla
- 236.59 ml walnuts, ground
- 236.59 ml sour cream
- 118.29 ml maple syrup
- 118.29 ml walnuts, chopped and toasted
- 236.59 ml fresh cranberries
directions
- Grease and flour a 10 cup bundt pan.
- Preheat oven to 325 degrees.
- Sift together te flour, baking powder, baking sodam saktm cardamom, ginger and cinnamon. Set aside.
- Beat the butter until creamy, then add the sugar and continue to beat until fluffy.
- Add eggs to the butter mixture, one at a time, beating well after each.
- Fold in the ground walnuts and and vanilla and mix on low until blended.
- Place 1/4 cup of the flour mixture in a medium bowl and add cranberries, tossing to coat berries with the flour.
- Add remaining flour and the sour cream to the butter mixture in three additions, blending just until incorporated after each addition.
- Fold in chopped walnuts and cranberries (along with any excess flour).
- Spoon batter into the prepared pan, spreading the batter so that the sides are higher than the center.
- Bake for 45-50 minutes or until cake begins to pull away from the sides of the pan.
- Cool in pan for 10 minutes, then turn the cake out onto a wire rack and cool for 1 hour.
- GLAZE:.
- In a saucepan over medium heat, bring the maple syrup to a boil and reduce to about 1/4 cup. Brush the syrup generously over the cooled cake.
- Sprinkle with powdered sugar and decorate with whole walnuts before serving.
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