1. Preheat oven to 350°. Place walnuts in a single layer on
a baking sheet, and bake 6 to 8 minutes or until lightly toasted.
Transfer to a plate to cool; chop.
2. Place cranberries in food processor and process until coarsely chopped. Set aside.
3. Beat butter at medium speed with an electric mixer until fluffy;
gradually add brown sugar, beating well. Add eggs, 1 at a time, beating
until blended after each addition.
4. Combine flour and next 6 ingredients; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture,
beating at low speed until blended after each addition. Stir in vanilla
extract, pumpkin and reserved walnuts and cranberries. Spoon batter into
a greased 12-cup Bundt pan, smoothing top.
5. Bake 50 to 55 minutes or until a wooden toothpick inserted in
center comes out clean. Cool cake in pan on a wire rack 10 minutes;
remove from pan, and cool completely on rack.
6. Stir together powdered sugar and 1/4 cup maple syrup in a small
bowl until smooth. Stir in remaining maple syrup, 1 teaspoon at a time,
until glaze is pourable but not too thin. Drizzle glaze over cooled
cake.
Absolutely wonderful! I wanted to share a bit of my home decor as I haven't yet. Being ill, I haven't accomplished much. You already have seen my front door wreath at the top of the post, other than that, a decorated mantle and sideboard. We don't do a tree or our cat Tinker...now nicknamed The Terror...when there is no one but us around...climbs the tree.
I have done the cross stitches over the years so they always decorate the walls. A wonderful reminder of some of the 38 years of our marriage.
So...Please enter the Harney & Sons Holiday tea giveaway at the top of the page and visit the wonderful blogs. It's so much fun during the Christmas and holiday season to see the marvelous decorating ideas. Thanks to you all for sharing!
Sandi's Christmas Tea Monday, Dec. 10th. Click on the photo.
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Kathy ~http://thewritersreverie.blogspot.com/
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