This sweet, yet light and crunchy dessert
is the perfect ending to a great meal.
Maple
Walnut Pound Cake
- 1 cup butter or
margarine, softened
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
5 large eggs
1 1/2 cups California walnuts, chopped
1/8 cup whole milk
1 tablespoon maple flavoring
Maple Glaze (recipe follows)
Walnut halves or chopped walnuts for garnish
- In mixer bowl cream butter
and sugars until fluffy. In another bowl combine flour, baking
powder and salt. In measuring cup combine milk and 3/4 tablespoon
maple flavoring; beat into butter mixture alternatively with
flour mixture. Beat in eggs 1 at a time. Mix in 1 1/2 cups chopped
walnuts.
- Turn into greased 9 or
10-inch tube pan.
- Bake in lower third of
300°F (150°C) oven 1 hour to 1 hour, 15 minutes, just
until pick inserted into center comes out clean.
- Cool in pan 15 minutes,
then turn out onto rack to cool completely.
- Drizzle with Maple Glaze
and garnish with walnuts.
Makes one 9 or 10-inch
cake (approximately 12 to 14 servings).
Maple Glaze: In a small bowl mix 1 cup sifted
powdered sugar with 1 to 1 1/2 tablespoon milk to make a glaze
of thick pouring consistency. Stir in 1/4 teaspoon maple flavoring.
Recipe and photograph provided
courtesy of Walnut Marketing Board.
