| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Walnuts, toasted coarsely |
|
|
chopped |
| 2 1/4 |
c |
Cake flour |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1 1/4 |
c |
Unsalted butter, room |
|
|
temperature |
| 1 1/4 |
c |
Sugar |
| 5 |
|
Eggs |
| 1/2 |
c |
Pure maple syrup |
| 3/4 |
t |
Maple flavoring |
| 1/2 |
t |
Vanilla |
| 1/4 |
c |
Unsalted butter |
| 2 |
T |
Pure maple syrup |
| 2 |
T |
Whipping cream |
| 6 |
T |
Powdered sugar |
| 12 |
|
Walnut halves |
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 <LHunter722@AOL.COM>
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