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Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes 12 Servings
- 1¾ cups coarsely chopped walnuts (about 6 ounces), toasted
- 2¼ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups (2½ sticks) unsalted butter, room temperature
- 1¼ cups sugar
- 5 large eggs
- ½ cup pure maple syrup (B grade if possible)
- ¾ teaspoon maple flavoring
- ½ teaspoon vanilla extract
- ¼ cup(½ stick) unsalted butter
- 2 tablespoons pure maple syrup (B grade if possible)
- 2 tablespoons whipping cream
- 6 tablespoons powdered sugar, sifted
- 12 walnut halves
- Preheat oven to 350°F.
- 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).
- 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.