September 19, 2008, Newsletter Issue #182: March Recipe Contest Winner
Tip of the Week
Maple Walnut Pound Cake with Maple Glaze
Cake:
1-3/4 cup coarsely chopped walnuts (about 6 oz.), toasted
2-1/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups unsalted butter, room temp. (2-1/2 sticks)
1-1/4 cup sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze:
1/4 cup unsalted butter, (1/2 stick)
2 tablespoons pure maple syrup
1/2 teaspoon maple flavoring
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves
Preheat oven to 350 degrees F.
Butter and flour 12 C bundt pan, or spray with īBakerīs Joyī. Coarsely chop walnuts and toast.
Sift flour, baking powder and salt into medium bowl. Beat butter and sugar with mixer, until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract. Butter may look curdled, but itīs OK.
Mix in dry ingredients. Fold in chopped walnuts. Pour into prepared pan.
Bake cake until top is golden and tester inserted near center comes out clean, 50-60 minutes. This cake has a tendency to sometimes come out dry, so begin checking for doneness at 50 minutes. Transfer pan to rack; cool cake 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake onto rack and cool completely.
Glaze:
Melt butter with maple syrup and cream in 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 prettily on top of cake. Let stand until glaze sets, about 15 minutes. 12 servings.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
