• 2-1/4 cups cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1-3/4 cups walnuts, finely ground
• 1-1/2 cups unsalted butter, softened
• 1-1/4 cups sugar
• 5 large eggs
• 1/2 cup plus 2 Tbs. maple syrup
• 3/4 tsp. maple extract
• 1/2 tsp. vanilla extract
• 2 Tbs. whipping cream
• 1/4 cup plus 2 Tbs. powdered sugar, sifted

Preheat oven to 350°F. Sift together first 3 ingredients in a bowl. Stir in ground walnuts and set aside. Combine 1-1/4 cups butter and sugar in a separate bowl and beat with an electric mixer 2-3 minutes, until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup maple syrup, maple and vanilla extracts. Add dry ingredients and mix thoroughly. Pour batter into a buttered and floured Bundt cake pan. Bake about 1 hour, until top is golden and tester comes out clean when inserted in center. Cool cake in pan on a wire rack 10 minutes. Loosen sides and center of cake from pan with a thin knife. Turn cake out onto a rack to cool completely.

For glaze: Combine remaining butter and maple syrup with cream in a heavy nonreactive saucepan over medium heat and stir until butter is melted. Remove from heat, and whisk in powdered sugar until smooth. Set aside about 15 minutes, until it begins to set. Drizzle over cake. Let stand about 15 minutes until glaze sets.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 428, fat 28.3g, 58% calories from fat, cholesterol 137mg, protein 5.8g, carbohydrates 40.4g, fiber 0.9g, sugar 27.2g, sodium 51mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.8, Lean meat: 0.6, Fat: 5.1, Sugar: 1.6, Very lean meat protein: 0.0

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