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Cranberry Walnut Vanilla Pound Cake
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| Ingredients | |
| 1 cup | butter, softened |
| 1 3/4 cups | sugar |
| 3 large | eggs |
| 2 teaspoons | vanilla |
| 3 cups | flour, divided |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 cup | sour cream |
| 2 cups | fresh cranberries |
| 1 cup | chopped walnuts |
| 2-3 ounces | white chocolate, (chips, candy melts or bark all work well) |
| 1 teaspoon | shortening-if needed |
Instructions
In a medium bowl combine cranberries and 2 tablespoons flour, tossing to coat berries. Set aside.
Cream butter and sugar until fluffy. Add in vanilla. Add eggs, one at a time, beating well after each addition.
Combine remaining flour, baking powder, baking soda and salt. Add 1/2 flour mixture to batter, then sour cream, then remaining flour. Mixing well after each addition.
Fold in cranberries and walnuts. Spoon batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 50-60 minutes, until toothpick inserted in center come out clean.
Let cake cool in pan for 1 hour before removing to wire rack to cool completely.
For chocolate drizzle-Melt white chocolate using a double boiler or in the microwave according to package directions. If chocolate is thick, stir in shortening to thin it. Drizzle white chocolate over cake and let harden before serving.
Notes
For ease in drizzling, let melted chocolate cool a bit. Line a cup with a plastic bag so one corner is pointed down. Spoon chocolate into baggie then loosely twist bag closed at top. Cut corner of bag to make a small hole, then gently squeeze bag to drizzle over cake. recipe
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