Recipe - Maple-Wlanut Pound Cake

WALNUT STREUSEL
1 One fourth cup Packed brown sugar
Three fourths cup Allpurpose flour
One half cup Cold unsalted butter or
margarine; cut in small
cubes
2 teaspoon Ground cinnamon
1 cup Walnuts; coarsely chopped

MAPLE POUNDCAKE
1 One half cup Unsalted butter or
margarine; softened
1 One half cup Maple flavored pancake syrup
One half cup Packed brown sugar
1 tablespoon Vanilla
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
7 lg Eggs; room temperature
4 One fourth cup Allpurpose flour

Heat oven to 325. Lightly grease an 18cup 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 will look 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 91796

Posted to MCRecipe Digest V1 #257

Date: Fri, 25 Oct 1996 09:49:17 0400 (EDT)

From: Carol Taillon taillon@access.mountain.net