MRE Maple Walnut Cake
It’s more apocalypse food in my kitchen. This time I’m making my favorite MRE cake: the Maple Walnut version. This recipe wasn’t available from Natick Labs, so I had to create my own using Southern Living’s Maple Walnut Cake recipe as my starting point. What I managed to come up with is nothing short of sensational. Deliciously dense and moist, it’s sure to keep you alive in the most demanding environments.
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Here is the Cherry Nut MRE cake video:
MRE Maple Nut Cake
½ c. high conversion shortening (3¾ ozs)
¼ c. granulated sugar
¼ c. Agave syrup
1 c. pure maple syrup
2 large eggs
1 tsp. imitation butter extract
2 tsp. vanilla extract
½ tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2½ c. all-purpose flour
½ c. water
1 c. finely chopped walnuts
Make the batter: Preheat oven to 325°F with convection oven on. Evenly coat a 9x13 inch cake pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom and up the long sides. Place sheet in the bottom and lightly spray it. In a large bowl using a mixer set on medium- high speed, cream the shortening, agave, sugar and maple syrup. Add the eggs, one at a time, creaming until light and thoroughly mixed. Add extracts, spice and leavening. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.
Bake the cake: Evenly spread the batter in the cake pan. Bake for 30 minutes. Remove the cake from the oven and let it cool for 5 minutes in the pan. Lift the cake out and cool completely on the parchment paper on a wire rack.
Package the cake: Cut the crusts off the outsides of the cake and discard or eat. Cut the cake into 6 even pieces using a long serrated bread knife. Using the 8-inch food saver roll, cuts sheets to 8 inches long and seal the end of each sheet. Place one piece of cake in each opened bag. Holding the sides and bottom edge firmly, vacuum seal each bag. Holding the sides keep the bags from squeezing the cake out of shape. Allow the cake to fully compress and vacuum cycle to complete. Store for up to a week at room temperature, or in the freezer for darn near eternity.
Maple Brown Sugar Pound Cake #light #delicious #fallflavor
This Maple Brown Sugar Pound Cake is like taking a bite of fall!!!! So light and delicious full of flavor!!!#light #delicious #fallflavor
RECIPE
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
1/4 cup maple syrup
1 1/2 teaspoons maple extract
1 teaspoon butter extract
1 1/2 teaspoons vanilla extract
3 sticks unsalted butter (Room temp)
2 3/4 cups brown sugar
5 large eggs (Room temp)
ICING
3 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon maple syrup
3 tablespoons warm whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1 teaspoon maple extract
1 cup confectioners’ sugar
light sprinkle of salt
Sift 3 cups all-purpose flour or cake flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium-sized bowl and stir all ingredients together.Set aside.
In a separate medium size bowl, add 1 cup heavy whipping cream at room temperature (If using all-purpose flour) or 1 1/4 cups (If using cake flour), maple syrup (Room temp), maple extract, butter extract, and vanilla extract separate Stir all ingredients together with a whisk until combined and set aside.
Add butter (Room temp) and brown sugar into stand mixer bowl. Mix on high speed for 5 to 6 minutes. Scrape down sides of bowl.
On medium speed, add eggs (Room temp) one at a time.
Alternating, add Dry ingredients and Wet ingredients into the batter 3 separate times. Mix time on a low speed for 15 to 20 seconds or until combined. When mixing for the third time, increase mixing time by 10 seconds to ensure batter is incorporated.
Baking the cake
Preheat oven to 325 degrees.
Spray Bundt pan with non-stick baking spray. Add prepared cake batter into Bundt pan. Spread batter around baking pan as evenly as possible using the back of a spoon. To make the batter more even, shake pan slightly.
Place into a preheated 325-degree oven for 1 hour and 10 minutes. Once the baking time is finished, remove the cake from the oven. Let cool for 4 to 5 hours before removing it from the pan.
Once the cake has cooled, flip onto a cake serving dish or a cooling rack.
ICING
Add butter and brown sugar into a medium-sized pot on med.heat. Let simmer for 1 to 2 minutes.
Add maple syrup, warm whole milk, vanilla extract, butter extract, maple extract, confectioners’ sugar and a light sprinkle of salt. Stir with a whisk until mixture is creamy and smooth with no visible lumps.
Pour icing on top of cake and let set for 10 to 15 minutes before serving.
파리바게트 호두 파운드케이크 따라 만들기 (Walnut pound cake recipe )
시나몬과 메이플 시럽의 향이 좋은 묵직한 파운드케익입니다.
지인이 파리바게트에서 호두 파운드케이크를 사왔는데 너무 맛있더라구요.
호두는 쩐내가 잘 나서 주로 피칸을 사용하는데 오랜만에 먹은 호두가 고소하고 너무 맛있었어요.
잊고 있었던 고소한 호두 맛을 다시 느낄수 있었답니다.
그래서 레시피 뒤져서 정말 오랜만에 호두 파운드 구웠네요. ㅋㅋ
영상에서는 구운 호두를 사용했지만, 취향껏 피칸이나 건포도(설타나)로 바꾸어도 맛있습니다.
호두나 피칸을 사용할 경우 들어가는 양이 많으니 꼭 전처리해서 고소한 향이 날정도로 구워서 사용해주세요. 그러면 파운드 케이크 맛이 몇배로 업그레이드 됩니다.
선물용으로 추천합니다! ( ͡° ͜ʖ ͡°)
○분량: 윗쪽 사이즈 15.5cm☓7.5cm☓6.5cm (가로☓세로☓높이) 파운드 케이크팬 1개 또는 2개분
○도구: 지름30cm 볼, 핸드믹서기(브라운HM 3000), 종이호일, 주걱, 계량컵, 스크래퍼, 체, 짤주머니, 파운드팬, 오븐 등 ○난이도:★☆☆☆☆
[배합표]
재료 1배합-1개분|2배합-2개분
--------------------------------------------------------------
무염버터 107g|214g
황설탕 70g|140g
달걀 49g|98g
메이플시럽 63g|126g
박력분 112g|224g
아몬드파우더 42g|84g
베이킹파우더 4g|8g
시나몬 파우더 0.5g|1g
우유 55g|110g
호두 분태(속재료용) 70g|140g
--------------------------------------------------------------
총 반죽 무게 572.5g|1,145g
※ 호두(장식용) 적당량
※ 호두 분태 대신 피칸, 건포도(설타나) 가능.
※ 시나몬가루는 가반 브랜드 사용.
[준비하기]
1. 종이호일을 파운드 팬에 맞게 잘라 두어요.
2. 박력분, 아몬드파우더, 베이킹파우더, 시나몬 파우더 함께 섞어서 2~3회 체 쳐 두어요.
3. 버터, 달걀, 우유는 실온에 두어 차가운 기를 없애주세요.
4. 호두는 뜨거울 때 물에 살짝 데쳐 흐르는 물에 헹군 다음 체에 밭쳐 물기를 두어요. 오븐팬에 호두를 펼쳐 160℃로 예열한 오븐에서 약 5~7분간 구워 전처리해두어요. 통호두를 콩알크기로 작게 자르면 호두 분태가 되어요.
5. 약200℃로 30분이상 오븐 예열해주세요.
[만들기]
1. 지름 30cm 볼에 버터를 풀어준다음 황설탕을 넣고 핸드믹서기로 섞어요.
2. 달걀을 조금씩 넣으면서 재빠르게 섞어요.
3. 메이플 시럽을 넣고 섞어요.
4. 박력분, 아몬드파우더, 베이킹파우더, 시나몬 파우더를 넣고 주걱을 세워서 칼로 자르듯이 섞어요.
5. 날가루가 안보이면 우유를 넣고 섞어요.
6. 호두(속재료용)를 넣고 섞어요. 호두 대신에 피칸이나 건포도(설타나)를 넣어도 맛있어요.
7. 반죽을 짤주머니에 넣어요.
* Tip:팬에 종이호일이 겹치는 부분에 반죽을 조금 묻혀 종이끼리 붙어요.
반죽을 틀에 넣을 때 종이가 안쪽으로 흐트러지지 않아요.
8. 종이호일를 깐 파운드팬에 반죽을 짜 넣고 가운데가 봉긋하게 구워지도록 주걱으로 반죽의 양끝을 올려 포물선
모양을 만들어요.
9. 가운데가 예쁘게 터지도록 식물성오일(분량외) 바른 스크래퍼나 칼로 가운데를 길게 갈라요.
10. 호두(장식용)를 장식하고, 오븐에 넣어 170℃ 온도에서 약35~40분정도 구워 주세요.
* Tip:꼬치로 찔러 보았을때 반죽이 묻어나지 않으면 다 익은것입니다.
11. 팬에서 바로 분리하고 식힘망에 올려 식힙니다.
* 레시피에 대한 궁금한 점은 덧글로 질문해주시고
아래 네이버 블로그를 통해서 확인해주세요.
★ 앙꼬의 쉬운 홈베이킹 naver blog –
☆ 인스타그램 -
【 Walnut pound cake 】
○ Yield: 1 pound cake or 2 pound cake
○ The size of the loaf pan is following
** Dimensions : 15.5cm☓7.5cm☓6.5cm
1 pound cake| 2 pound cake [Ingredients]
--------------------------------------------------------------------------
107g|214g unsalted butter, at room temperature
70g|140g brown sugar
49g|98g eggs, at room temperature
63g|126g maple syrup
112g|224g cake flour
42g|84g almond powder
4g|8g baking powder
0.5g|1g cinnamon powder
55g|110g milk, lukewarm
70g|140g chopped nuts like walnuts
--------------------------------------------------------------------------
572.5g|1,145g Total weight
* whole walnut, for topping
[Prepare for baking]
1. Measure and place cake flour, almond powder, baking powder and cinnamon powder in a deep bowl.
2. Put the walnuts on a baking sheet and brown them at 160-170 celsius for 5~7 minutes. Allow to cool.
3. Preheat the oven for 30 minutes to 200 degrees Celsius.
[How to make walnut pound cake]
1. In a bowl, using an electric hand mixer, beat the butter on low speed until creamy.
Pour brown sugar into it and whisk together butter and brown sugar until well blended.
2. Gradually pour the well beaten eggs and mix them well.
3. Add the maple syrup.
4. Put the sieved cake flour, almond powder, baking powder, and cinnamon powder through a sieve and mix them lightly.
5. Pour the milk into a bowl. Mix them thoroughly by scraping the mix off the bottom. Stop mixer and scrape sides.
6. Gently fold the walnuts into the batter.
7. Transfer the batter to the prepared pan, smoothing the top in an even layer.
Spread batter evenly with a spatula.
8. Top with the walnuts which you set aside.
9. Bake at 170 celsius for 35-40 minutes or until a toothpick comes out clean.
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Thank you! ( ͡° ͜ʖ ͡°)
컨텐츠 제작의 마무리는 컨텐츠플라이! 글로벌 진출을 위한 최고의 파트너,
CONTENTSFLY에서 제작되었습니다.
메이플 호두 파운드 케이크 만들기, Maple Walnut Pound Cake Recipe, How to make Maple walnut pound cake
메이플 호두 파운드 케이크 만들기 Maple Walnut Pound Cake Recipe
재료 Ingredients
파운드 틀 15*9*9 Loaf Tin
실온무염버터 100g Unsalted butter (Room temperature)
설탕 90g Sugar
흑설탕 45g Brown sugar
실온계란 3 Eggs (Room temperature)
박력분 160g Plane flour
아몬드가루 35g Almond meal
베이킹파우더 1/2ts Baking powder
소금 1g Salt
우유 30g Milk
메이플시럽 10g Maple syrup
구운호두 90g Roasted and chopped Walnuts
메이플 글레이즈 Maple Glaze
슈가파우더 100g Icing sugar
우유 1Ts Milk
메이플시럽 2ts Maple syrup
장식용 호두 약간 Chopped Walnuts for garnish
160도로 예열된 오븐에 40-45분 구워주세요(꼬치테스트 필수)
Bake in a preheated oven (160°C)
40-45 minutes
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#메이플호두파운드케이크#메이플호두파운드케이크만들기#maplewalnutpoundcakerecipe#howtomakewalnutpoundcake#홈베이킹#홈베이킹브이로그
Maple Walnut Pound Cake 메이플 호두 파운드 케이크
Ingredients
Pound cake
250g Standard flour (중력분)
1 1/2tsp Baking powder (베이킹 파우더)
1/4tsp Baking Soda (베이킹 소다)
1/4tsp Salt (소금)
160g Butter (버터)
2 Eggs (달걀)
160g Sour Cream (사워크림)
75g Brown Sugar (흑설탕)
100g Maple syrup (메이플시럽)
1tsp Vanilla extract (바닐라 익스트랙)
80g Walnut (호두)
Maple icing
125g Icing sugar (분설탕)
30ml Maple syrup (메이플시럽)
1tsp Milk (우유)
MAPLE CAKE RECIPE WITH MAPLE GLAZE: A dense pound cake recipe beautifully flavored with maple!
Professional Pastry Chef Lindsey Farr shares with us this simple maple cake recipe that is sure to knock the socks off of all of your friends. This is the perfect maple cake recipe to show off your elegant (or simple) cake/bundt pans and dive into fall desserts. Not only is this maple pound cake perfectly dense, it also has a stunning glaze further deepening the luscious maple flavor. This maple pound cake recipe announces that Autumn Dessert season has arrived!
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Chapters:
00:00 Intro to Maple Pound Cake
00:30 Creaming method (cream butter and sugar)
01:00 Combine our dry ingredients
01:49 Add our sugar to mixing bowl to make a sugar/butter paste
02:11 Add eggs one at a time
02:52 Add vanilla extract
03:00 Add our maple syrup
03:31 Alternately add dry ingredients and sour cream
04:00 Finish mixing by hand
04:19 Prep our pan with flour
05:55 Pour our batter into our pan
06:15 Even out batter
06:47 Bake
07:05 Take out of the oven
07:30 Let it cool completely and unmold
08:44 Make a quick maple glaze for the top
09:10 Add maple syrup to confectioners sugar
09:20 Add salt and milk
10:29 Drizzle the cake with glaze
10:50 Let the glaze set
11:11 Time to try!
12:53 Outtakes!
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TOOLS USED IN THIS VIDEO:
Clear Ingredient Bowls:
KitchenAid Stand Mixer:
Metal Bowl for Stand Mixer!:
Nordic Ware Heritage Bundt Pan (gold instead of silver):
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OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
Parchment Paper Sheets:
Gold Spoon (similar):
Vegaline Cooking Spray:
Kitchen Towels:
Ateco Large Offset Spatula:
Ateco Cake testers :
Similar Cake Stand:
Serrated bread knife:
Pyrex 32oz Liquid Measuring Cup:
A Baby Whisk:
Spode Blue Italian Bread and Butter Plates - Set of 4 :
Shun 8” Chef’s Knife:
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Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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This maple cake recipe with maple glaze is a dense pound cake recipe beautifully flavored with maple. One of the best maple cake recipes out there, with a decorative glaze to boot. This video is a great how to basic on using maple syrup to perfectly enhance your maple cake. The Chef keeps this maple cake recipe simple so it’s easy to make and complete with maple cake frosting aka maple cake glaze or maple cake icing. This is one of those great fall desserts for a crowd or autumn dessert ideas.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr