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
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.
MAPLE PUDDING CAKE
Provided by Katie Lee Biegel
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
- Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
- Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.
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 PUDDINGS
Top this fall-flavored pudding with crunchy walnuts and maple syrup.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
- While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
- Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
- Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
This sounds so yummy! During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
Nutrition Facts : Calories 244.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 6, Sodium 76.3, Carbohydrate 55.1, Fiber 0.8, Sugar 40.2, Protein 2.4
WALNUT PUDDING
THIS RECIPE brings back many warm memories of the important people in my life. My grandmother always made this pudding for holiday gatherings...my mother served it to us often as we were growing up...and now I make it as a special treat for my family. -Peggy Foster, La Plata, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.
Nutrition Facts : Calories 590 calories, Fat 26g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 435mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 17g protein.
APPLE RAISIN PUDDING CAKE
Make and share this Apple Raisin Pudding Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix apples and 1 cup sugar together and let stand until sugar is dissolved.
- Add eggs and mix well.
- Sift together the 1 cup flour, cinnamon, and baking soda. Stir into apple mixture.
- Add 1 cup walnuts, 3/4 cup raisins, and 1 teaspoon vanilla.
- Pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes.
- While cake is baking, mix 1/2 cup brown sugar, 1/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan.
- Cook over medium heat until slightly thick and clear.
- Add butter, 1 teaspoon vanilla, 1/2 cup walnuts, and 1/2 cup raisins and stir until butter is melted.
- Pour topping over hot baked cake while still in pan.
Nutrition Facts : Calories 402.5, Fat 17.8, SaturatedFat 5.9, Cholesterol 35.8, Sodium 184.2, Carbohydrate 60.2, Fiber 2.5, Sugar 45.5, Protein 4.6
MAPLE WALNUT CHIFFON CAKE
A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!
Provided by Kris Mitchell
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking powder, and salt together into a large bowl.
- Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
- Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
- Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
- Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 77 g, Cholesterol 141.9 mg, Fat 25.7 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 747.6 mg, Sugar 49.2 g
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
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