POUND CAKE WITH MAPLE GLAZE
This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple glaze tops the cake with a marbled pattern.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one cake
Number Of Ingredients 11
Steps:
- Butter and flour a 10-cup bundt pan; set aside.
- Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
- Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
- Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.
BROWN SUGAR-WALNUT POUND CAKE WITH PEACH-MAPLE SAUCE
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl.
- Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make the peach-maple sauce: Combine maple syrup, light-brown sugar, 1 stick unsalted butter, and 1 teaspoon salt in a saucepan. Cook over medium-high heat, stirring, until sugar dissolves and liquid comes to a boil. Cook for 2 minutes more. Stir in heavy cream, and bring to a boil. Remove from heat; add sliced peaches. Let thicken, 5 minutes.
MAPLE NUT CAKE
Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.
Nutrition Facts : Calories 357 calories, Fat 10g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 367mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
POUND CAKE WITH RUM TOPPING
Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
Provided by Jessica
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g
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.
POUND CAKE WITH MAPLE-NUT TOPPING
Come & eat! Need a tasty dessert that takes only minutes? Make a quick, special topping for cake! You can use angel food, sponge or other prepared cake, butterscotch or caramel topping and any type of nuts that you love!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7m
Yield 4
Number Of Ingredients 4
Steps:
- Mix cream cheese, maple syrup and pecans.
- Spoon topping onto cake.
Nutrition Facts : Calories 395, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 140 mg
POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE
Categories Cake Food Processor Mixer Nut Dessert Bake Thanksgiving Condiment Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. 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. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
- For glaze:
- 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.
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 RAISIN POUND CAKE
Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef!
Provided by Leslie
Categories Dessert
Time 1h25m
Yield 1 10" cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325ºF
- Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
- Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- In a separate bowl, combine flour, salt and baking soda.
- Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
- Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
- Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
- Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
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