Maple-wlanut Pound Cake

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs			24	Servings

INGREDIENTS

1 1/4	c	Packed brown sugar
3/4	c	All-purpose flour
1/2	c	Cold unsalted butter or
		margarine cut in small
		cubes
2	t	Ground cinnamon
1	c	Walnuts, coarsely chopped
1 1/2	c	Unsalted butter or
		margarine softened
1 1/2	c	Maple flavored pancake syrup
1/2	c	Packed brown sugar
1	T	Vanilla
2	t	Baking powder
1/2	t	Baking soda
1/2	t	Salt
7		Eggs, room temperature
4 1/4	c	All-purpose flour

INSTRUCTIONS

Heat oven to 325.  Lightly grease an 18-cup tube pan (angel food pan).
Streusel:  In a medium bowl, stir brown sugar, flour, butter and
cinnamon with a fork, or rub mixture with fingertips until crumbly.
Stir in walnuts. Poundcake:  With an electric mixer on high speed,
beat butter, pancake syrup, brown sugar, vanilla, baking powder,
baking soda and salt in a large bowl unitl blended (mixture will look
curdled). Add eggs, one at a time, beating well after each (mixture
still looks curdled). With mixer on low speed gradually add flour,
beating just until blended and smooth. Spoon half the batter into
prepared pan. Sprinkle with half the streusel. Pour in remaining
batter and spread evenly. Sprinkly the remaining streusel. Bake 1
hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in
center comes out with moist crumbs clinging to it. Cool in pan on  wire
rack 15 minutes.  If necessary, run a thin sharp knife around  edge of
pan to loosen cake. Place cookie sheet over pan and carefully  invert
both. Remove pan. Place rack over cake and turn cake streusel  side up.
Cool completely. Store wrapped airtight up to 3 days at room
temperature or freeze up to 3 months. Recipe By     : Woman's Day
9-17-96  Posted to MC-Recipe Digest V1 #257  Date: Fri, 25 Oct 1996
09:49:17 -0400 (EDT)  From: Carol Taillon <taillon@access.mountain.net>

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