Cranberry Walnut Vanilla Pound Cake

My turkey cake is done! This year I used a recipe from Chocolate Chocolate and More blog. I like to make a turkey cake to eat for Thanksgiving morning so it's more like a coffee cake. I look for bundt cake recipes which work well for my turkey pans. This one will be a real treat and it will certainly live up to the occasion.

1 cup unsalted butter, room temperature
1-3/4 cups sugar
3 large eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 cups fresh cranberries
1 cup chopped walnuts

For frosting
2-3 ounces white chocolate (chips, candy melts or bark all work well)
1 tsp. shortening, if needed

1. In a medium bowl, combine cranberries with 2 Tbsp. flour, tossing to coat berries. Set aside.

2. Cream butter and sugar until fluffy. Add in vanilla. Add eggs, one at a time, beating well after each addition.

3. In a separate bowl, combine flour, baking powder, baking soda and salt.

4. Add 1/2 flour mixture to batter, then sour cream, then remaining flour, mixing well after each addition.

5. Fold in cranberries and walnuts.

6. Spoon batter into a well greased bundt pan (or turkey pans, in my case).

7. Bake in a preheated 350 degree oven for 1 hour and 10-15 minutes or until toothpick inserted in center comes out clean.

8. Let cake cool in pan for 1 hour before removing to wire rack to cool completely.

9. For chocolate drizzle frosting - Melt white chocolate using a double broiler 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 carving.

It tastes great even without the frosting. A slice on Thanksgiving morning with your coffee is the best way to start your holiday.

Comments

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