How To make Maple Wlanut Pound Cake
Walnut Streusel: 1 1/4 c packed brown sugar
3/4 c all-purpose flour
1/2 c cold unsalted butter or margarine
cut in
small cubes 2 tsp ground cinnamon
1 c walnuts :
coarsely chopped
Maple Poundcake: 1 1/2 c unsalted butter or margarine softened
1 1/2 c maple flavored pancake syrup
1/2 c packed brown sugar
1 tbsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 lg eggs :
room temperature
4 1/4 c all-purpose flour
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 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.
How To make Maple Wlanut Pound Cake's Videos
Maple Bacon Doughnut Pound Cake????
3 cups flour
1/2 teaspoon baking powder
2 cups sugar
1/2 cup maple syrup
3 sticks softened butter
1 teaspoon maple extract
1 teaspoon vanilla extract
6 eggs room temperature
1 cup buttermilk
Bake 1 hour 15 to 20 minutes
Glaze
1 1/2 cups powdered sugar
2 tablespoons maple syrup
2 tablespoons butter
2 tablespoons milk
Pour over cake then add crumbled bacon….. Enjoy Oh Bake on 325 pre- heated oven
5 Flavor Pound Cake | Another Classic | Flavors Inspired By My Mother-In-???? | PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Classic 5 Flavor Pound Cake with this simple 5 Flavor glaze. Watch & Enjoy!????
#PoundCakeQueen???? #5FlavorPoundCake #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked in COLD OVEN at 300 degrees for 1 hour 20-25 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Milk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tsp. Vanilla Extract
2 Tsp. Maple Extract
2 Tsp. Black Walnut
2 Tsp. Butter Extract
1 Tsp. Lemon Extract
*** GLAZE
Powdered Sugar
Milk
Vanilla, Maple, Black Walnut, Butter, and Lemon Extracts
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Walnut Pound Cake: #poundcake #walnutpoundcake AlphaDior
#poundcake #walnutpoundcake #AlphaDior
Hey Dior Beauties!! In todays video I share how I prepare one of my family’s favorites. Hope you enjoy this one as much as we do.
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Created by InShot
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Lightened Maple Pecan Pound Cake - Baking Tutorial With Chef Gail Sokol
Learn to bake a lighter and healthier pound cake using the creaming method of mixing with Chef Gail Sokol.
Maple pound cake - made with goose eggs (any eggs are ok)
Make a traditional pound cake, which is normally low in salicylates containing only sugar, eggs, butter, and flour. Modern pound cakes will add flavors, and then a bunch of other ingredients to make it easier to make like baking powder and more dairy. Today we’ll add maple syrup as a subtle flavor since it’s free of salicylates and add a maple glaze to the top. It is a simple and dense cake. Lots of blending required for best results.
The full recipe can be found at:
Today we’ll be using goose eggs, but 5-6 chicken eggs can be used. You’ll need to weigh all the ingredients. A pound cake is traditionally done as a pound of each ingredient, so we’ll be scaling it down to 11oz for each, which fits nicely in a 9” loaf pan.
Salicylates are natural chemicals (similar to aspirin) that occur in low doses of fruits, veggies, oils, nuts, fragrances, and cleaners. Some people (like me) are sensitive or intolerant. In many, a histamine reaction occurs, triggering an allergic-type reaction that makes us sick. A low-salicylate diet has provided relief for many suffering from the condition. I’ve had remission of my muscular dystonia, nightmares and insomnia, skin issues, tinnitus, extreme sensitivity (noise and touch), and chronic fatigue and pain.
YouTube Link:
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Timeline
• Intro: 0:00
• Measuring/preparing ingredients: 2:26
• Mixing/blending ingredients: 6:30
• Pouring into pan/Baking 10:56
• Maple glaze: 12:40
• Pulling out of oven: 14:01
• Glazing: 15:20
• Taste Test! 15:54
Find on Low-sal-life.com references to:
• Food and Products List:
• Food and products List sources:
• Research Pages:
• MTHFR – sensitive to folic acid information:
• I am developing recipes at - if you’d like to contribute please contact me!
Always consult with your doctor and/or dietitian before beginning dietary investigation into a food intolerance. Information on this site is drawn from the personal experience and scientific literature. The low-sal-life and Sarah Verlinde cannot be held liable for any errors or omissions, but corrections are always welcome! Located in a rural area near Spokane, WA.
Taylor McLoughlin: Maple Walnut Bundt Cake Teaser