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Name: Maple Walnut Pound Cake with Maple Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 12 Walnut halves; 2 tb Whipping cream; 1 ts Baking Powder; 1 1/4 c Sugar; 5 lg Eggs; 1 3/4 c Walnuts toasted; coarsely chopped; 2 1/4 c Cake flour; 1 1/4 c Unsalted butter room temp; 2 tb Pure maple syrup; 6 tb Powdered sugar; 1/2 ts Vanilla; 3/4 ts Maple flavoring; 1/2 ts Salt; 1/2 c Pure maple syrup; 1/4 c Unsalted butter

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INGREDIENTS

12 Walnut ; halves
2 tb Whipping cream
1 ts Baking Powder
1 1/4 c Sugar
5 lg Eggs
1 3/4 c Walnuts ; toasted; coarsely chopped
2 1/4 c Cake flour
1 1/4 c Unsalted butter ; room temp
2 tb Pure maple syrup
CAKE
6 tb Powdered sugar
GLAZE
1/2 ts Vanilla
3/4 ts Maple flavoring
1/2 ts Salt
1/2 c Pure maple syrup
1/4 c Unsalted butter

Servings

INSTRUCTIONS

For cake: Preheat oven to 350. Butter and flour a 12 cup bundt pan. Finely grind the walnuts in a food processor. (Be careful not to turn nuts into a paste!). Sift flour, baking powder and salt into a medium bowl. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla (batter may looked curdled). Mix in dry ingredients. Fold in ground walnuts. Pour batter into the prepared bundt pan. Bake cake until top is golden and tester inserted near the center comes out clean, about 1 hour. Transfer pan to a rack; cool cake 10 inutes. Using a small knife, cut around sides and center of pan to loosen cake. Turn cake out onto the rack and cool completely. Can be prepared 2 days ahead (without glaze). Wrap tightly in foil and store at room temperature. For glaze. Melt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively o n top of cake. Let cake stand until glaze sets, about 15 minutes. Recipe By : Laura Hunter Posted to FOODWINE Digest 23 November 96 Date: Sun, 24 Nov 1996 13:45:36 -0500 From: Laura Hunter

NOTES

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Maple Walnut Pound Cake with Maple Glaze

12 Walnut halves
2 tb Whipping cream
1 ts Baking Powder
1 1/4 c Sugar
5 lg Eggs
1 3/4 c Walnuts toasted; coarsely chopped
2 1/4 c Cake flour
1 1/4 c Unsalted butter room temp
2 tb Pure maple syrup
 CAKE
6 tb Powdered sugar
 GLAZE
1/2 ts Vanilla
3/4 ts Maple flavoring
1/2 ts Salt
1/2 c Pure maple syrup
1/4 c Unsalted butter

For cake:  Preheat oven to 350.  Butter and flour a 12 cup bundt pan.  Finely grind the walnuts in a food processor. (Be careful not to turn nuts  into a paste!). Sift flour, baking powder and salt into a medium bowl.  Using an electric mixer, beat butter and sugar in a large bowl until light  and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in  maple syrup, maple flavoring and vanilla (batter may looked curdled). Mix  in dry ingredients. Fold in ground walnuts.    Pour batter into the prepared bundt pan.  Bake cake until top is golden and  tester inserted near the center comes out clean, about 1 hour.  Transfer  pan to a rack; cool cake 10 inutes. Using a small knife, cut around sides  and center of pan to loosen cake. Turn cake out onto the rack and cool  completely.    Can be prepared 2 days ahead (without glaze).  Wrap tightly in foil and  store at room temperature.    For glaze.  Melt butter with maple syrup and cream in a heavy small  saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool  glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound  cake. Arrange walnut halves decoratively o n top of cake. Let cake stand  until glaze sets, about 15 minutes.  Recipe By     : Laura Hunter    Posted to FOODWINE Digest 23 November 96    Date:    Sun, 24 Nov 1996 13:45:36 -0500    From:    Laura Hunter <LHunter722@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 12

Calories: 1252
Calories from Fat: 594 (47%)

Amt Per Serving		% DV

	Total Fat 66.1g	88 %
	Saturated Fat 31.4g	157 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 12.4g
Cholesterol 553.4mg		170 %
Sodium 185.4mg		6 %
Potassium 359.6mg		9 %
Total Carbohydrate 145.1g		43 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 142.3g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1252

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