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Categories:
cake flour cake flour baking soda baking powder ground cardamom salt ground ginger cinnamon butter sugar sugar eggs vanilla walnuts sour cream maple syrup walnuts fresh cranberries
Viewed: 57 - Published at: 5 years agoIngredients
- 3 cups cake flour
- 2 tablespoons cake flour
- 1 teaspoon baking soda
- 1 12 teaspoons baking powder
- 1 teaspoon ground cardamom
- 14 teaspoon salt
- 14 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 18 cups butter, softened
- 1 34 cups sugar
- 2 tablespoons sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 cup walnuts, ground
- 1 cup sour cream
- 12 cup maple syrup
- 12 cup walnuts, chopped and toasted
- 1 cup fresh cranberries
Method
- 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.
