| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Cake flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 3/4 |
c |
Walnuts; finely ground |
| 1 1/2 |
c |
Unsalted butter; softened |
| 1 1/4 |
c |
Sugar |
| 5 |
lg |
Eggs |
| 1/2 |
c |
Plus 2 Tbs. maple syrup |
| 3/4 |
ts |
Maple extract |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Whipping cream |
| 1/4 |
c |
Plus 2 Tbs. powdered sugar; sifted |
INSTRUCTIONS
Prep: 15 min, Cook: 1:00, plus cooling time.
Preheat oven to 350°F. Sift together first 3 ingredients in a bowl. Stir in
ground walnuts and set aside. Combine 1-1/4 cups butter and sugar in a
separate bowl and beat with an electric mixer 2-3 minutes, until light and
fluffy. Add eggs 1 at a time, beating well after each addition. Beat in 1/2
cup maple syrup, maple and vanilla extracts. Add dry ingredients and mix
thoroughly. Pour batter into a buttered and floured Bundt cake pan. Bake
about 1 hour, until top is golden and tester comes out clean when inserted
in center. Cool cake in pan on a wire rack 10 minutes. Loosen sides and
center of cake from pan with a thin knife. Turn cake out onto a rack to
cool completely. For glaze: Combine remaining butter and maple syrup with
cream in a heavy nonreactive saucepan over medium heat and stir until
butter is melted. Remove from heat, and whisk in powdered sugar until
smooth. Set aside about 15 minutes, until it begins to set. Drizzle over
cake. Let stand about 15 minutes until glaze sets.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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