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MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE

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
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract

1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves

Preheat oven to 350F. Butter and flour 12-cup Bundt pan. Finely
grind walnuts in processor. Sift flour, baking powder and salt into
medium bowl. Using electric mixer, beat butter and sugar into 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 (butter 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 about 10 minutes. Using small knife, cut
around sides and center of pan to loosen cake. Turn cake out onto
rack and cool completely.

Melt butter with maple syrup and cream in heavy 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 decoratively on top of cake.
Let cake stand until glaze sets, about 15 minutes.

12 Servings

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