Maple Walnut Pound w/Maple Glaze
Source of Recipe
http://home.att.net/~dfaglon/tearecipe.html
List of Ingredients
Makes 12 Servings
For the cake:
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup (B grade if possible)
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
For the glaze:
1/4 cup(1/2 stick) unsalted butter
2 tablespoons pure maple syrup (B grade if possible)
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves
Make the cake:
Recipe
Preheat oven to 350F. Butter and flour 12-cup bundt
pan. Finely grind walnuts in processor. Sift flour,
baking powder and salt into a medium bowl. Using
electric mixer, beat butter and sugar in 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 extract (batter may look curdled).
Mix in dry ingredients. Fold in ground walnuts. Pour
batter into prepared pan. Bake cake until top is
golden and tester inserted near center comes out
clean, about 1 hour. Transfer pan to rack; cool
cake 10 minutes. Using small knife, cut around sides
and center of pan to loosen cake. Turn cake out onto
rack and cool completely. (Can be prepared 2 days
ahead. Wrap tightly in foil and store at room
temperature.)
Make the glaze:
Melt butter with maple syrup and cream in heavy
small saucepan. Add powered sugar and whisk until
smooth. Cool glaze until slightly thickened, about
15 minutes. Drizzle glaze over pound cake. Arrange
walnut halves decoratively on top of cake. Let cake
stand until glaze sets, about 15 minutes.
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