KosherEye
<<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>

Kosher Desserts



Bookmark and Share
Maple-Walnut Pound Cake with Maple Glaze PDF Print E-mail

KosherEye.com

54maplepoundcake

From Bon Appétit Desserts: The Cookbook For All Things Sweet And Wonderful
by Barbara Fairchild/Andrews McMeel Publishing, LLC

While Grade A maple syrup is the most common variety, for this recipe it’s worth seeking out Grade B, which packs much more robust flavor. Grade B is becoming easier to find at specialty foods stores and supermarkets.

Ingredients:

Cake:
1 3/4 cups coarsely chopped walnuts, 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
3/4 teaspoon maple extract
1/2 teaspoon vanilla extract

Glaze:
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons heavy whipping cream
10 tablespoons powdered sugar, sifted
1/8 teaspoon maple extract
12 walnut halves

Directions:

Cake: Preheat oven to 350°F. Butter and flour 12- to 15-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder, and salt into 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 extract, and vanilla (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 in pan 10 minutes. Using small knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.

Do Ahead: Can be made 2 days ahead. Wrap cake tightly in foil and store at room temperature.

Glaze: Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.

Notes:

Yield: 12 servings

Difficulty level: 1 whisk — Very easy to make, with no special techniques required. Perfect for the novice.

Recipes: Desserts, Cake, Pound Cake, Dairy, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica