MAPLE WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE WALNUT CAKE POPS
Bacon and walnuts mixed with Betty Crocker™ Super Moist™ cake mix and cream cheese frosting gives you delicious pops - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake mix as directed on box, using water, oil and eggs; stir in bacon, 1 1/4 cups of the walnuts and 2 1/2 teaspoons of the maple flavor. Pour into pan. Bake as directed for 13x9- inch pan. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add 2/3 cup frosting and the syrup; mix well. Shape into 48 (1 1/4-inch) balls. Place on cookie sheet. Freeze until firm. Refrigerate.
- In 12-inch skillet, cook sugar over medium heat, stirring constantly, until melted and golden. Remove from heat; place remaining 3/4 cup walnuts in sugar mixture, turning to coat. With fork, remove walnuts to waxed paper; cool completely. Into large microwavable bowl, spoon 2 containers frosting. Microwave on Medium (50%) 30 seconds or until melted; stir until smooth. Stir in remaining 1 teaspoon maple flavor. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted frosting and insert into 1 cake ball. Dip cake ball into melted frosting to cover; tap off excess. Top with sugared nuts.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 145 mg
MAPLE WALNUT CAKE
Make and share this Maple Walnut Cake recipe from Food.com.
Provided by Rachel-Snachel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325.
- In a small bowl, add dates and boiling water - set aside and cool to room temperature.
- In a food processor, add he flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.
- Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, 3/4 cup maple syrup, oil, butter, 2 teaspoons vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients; stir just until combined. Scoop the batter into a 10" round springform pan lightly coated with nonstick spray.
- Bake until a toothpick placed in the center comes out mostly clean, with a few moist crumbs attached (about 28 to 35 minutes). Use a thin sharp knife to run around the edges before removing the side of the springform pan. Remove cake from pan and place on a wire rack to cool completely.
- To make the topping, whisk together 2 tablespoons maple syrup, 1 teaspoon vinegar and confectioners' sugar until smooth; if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake; use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.
Nutrition Facts : Calories 514.4, Fat 23.3, SaturatedFat 5.3, Cholesterol 41.7, Sodium 205.6, Carbohydrate 73.9, Fiber 4.5, Sugar 46.8, Protein 6.8
MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING
Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!
Provided by Food Network
Categories dessert
Yield 1 two-layer 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
- To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.
MAPLE-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
- Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
- Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Maple walnut Cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
- Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
- Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
- Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
- Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
- Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
- Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
- While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
- Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
- Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5
MAPLE WALNUT BUNDT CAKE
Make and share this Maple Walnut Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
- Whisk the flour, baking powder, and salt in a bowl until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
- Add the maple syrup and beat for about 3 minutes, or until smooth.
- Add the egg yolks one at a time and then the egg, beating well after each addition.
- With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
- Fold in the chopped walnuts.
- Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
- Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
- Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
- Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
- Let cool for 10-15 minutes before drizzling.
- Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
- The cake will keep in an airtight container at room temperature for up to 2 days.
- The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
Nutrition Facts : Calories 499.7, Fat 22.3, SaturatedFat 10.1, Cholesterol 96, Sodium 326.6, Carbohydrate 70.5, Fiber 1.5, Sugar 41.3, Protein 6.8
WALNUT-MAPLE CHIFFON CAKE
The men in the family often request this chiffon cake for their birthdays. The glaze is irresistible.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown sugar, baking powder and salt. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining sugar on medium speed until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-70 minutes or until top springs back when lightly touched. , Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges of pan and center tube to loosen; remove cake., For glaze, heat butter in a small saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve desired consistency. Drizzle over cake.
Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
MAPLE WALNUT PUDDING CAKE
Make and share this Maple Walnut Pudding Cake recipe from Food.com.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole dish.
- Mix all ingredients together except walnuts and hot water.
- Pour mixture into the prepared casserole dish.
- Sprinkle walnuts on top.
- Pour hot water over all.
- Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.
Nutrition Facts : Calories 302.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 70.8, Sodium 152.4, Carbohydrate 35.9, Fiber 1.5, Sugar 24.6, Protein 5.1
MAPLE WALNUT POUND CAKE
Make and share this Maple Walnut Pound Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In mixer bowl cream butter and sugars until fluffy.
- In another bowl combine flour, baking powder and salt.
- In measuring cup combine milk and maple flavoring, and 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 and bake in lower third of 300-degree 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.
- Maple Glaze:
- In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
- Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.
Nutrition Facts : Calories 524.1, Fat 27.3, SaturatedFat 11.4, Cholesterol 119.1, Sodium 298.7, Carbohydrate 64.4, Fiber 1.6, Sugar 44.2, Protein 7.7
MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
- Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
- Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
- Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.
Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g
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