Maple-Wlanut Pound Cake Recipe




Maple-Wlanut Pound Cake Ingredients

1 1/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 cup cold unsalted butter or
1 margarine -- cut in small
1 cubes
2 tsp ground cinnamon
1 cup walnuts -- coarsely chopped
1 maple poundcake:
1 1/2 cup unsalted butter or margarine
1 softened
1 1/2 cup maple flavored pancake
1 syrup
1/2 cup packed brown sugar
1 tbsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 large eggs -- room temperature
4 1/4 cup all-purpose flour

A Recipe for
Maple-Wlanut Pound Cake

 

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.


This is a recipe for Maple-Wlanut Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Maple-Wlanut Pound Cake recipe - a tasty recipe for you to add to your collection!

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Ralph Waldo Emerson



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If you find any errors in this Maple-Wlanut Pound Cake recipe please inform us and we will amend the Maple-Wlanut Pound Cake recipe immediately


Chili represents your three stages of matter: solid, liquid, and eventually gas.

Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner



Maple-Wlanut Pound Cake

Stressed spelled backwards is desserts. Coincidence? I think not!

Author Unknown






Maple-Wlanut Pound Cake Directions

Heat oven to 325. Lightly grease an 18-cup tube pan (angel food pan).

Streusel: In a medium bowl, stir brown sugar, flour, butter and
cinnamon with a fork, or rub mixture with fingertips until crumbly.
Stir in walnuts.

Poundcake: With an electric mixer on high speed, beat butter, pancake
syrup, brown sugar, vanilla, baking powder, baking soda and salt in a
large bowl unitl blended (mixture willlook curdled). Add eggs, one at
a time, beating well after each (mixture still looks curdled).

With mixer on low speed gradually add flour, beating just until
blended and smooth.

Spoon half the batter into prepared pan. Sprinkle with half the
streusel. Pour in remaining batter and spread evenly. Sprinkly the
remaining streusel.

Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick
inserted in center comes out with moist crumbs clinging to it.

Cool in pan on wire rack 15 minutes. If necessary, run a thin sharp
knife around edge of pan to loosen cake. Place cookie sheet over pan
and carefully invert both. Remove pan. Place rack over cake and turn
cake streusel side up. Cool completely. Store wrapped airtight up to
3 days at room temperature or freeze up to 3 months.

Recipe By : Woman's Day 9-17-96
Walnut Streusel:

From: Carol Taillon <taillon@access.Moudate: Fri, 25 Oct 1996 09:49:17
~0400 (

Serves: 24

 

 

 

 

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