Maple Walnut Pound Cake with Maple Glaze

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Makes 12 Servings

Cake

 * 1¾ cups coarsely chopped walnuts (about 6 ounces), toasted
 * 2¼ cups cake flour
 * 1 teaspoon baking powder
 * ½ teaspoon salt
 * 1¼ cups (2½ sticks) unsalted butter, room temperature
 * 1¼ cups sugar
 * 5 large eggs
 * ½ cup pure maple syrup (B grade if possible)
 * ¾ teaspoon maple flavoring
 * ½ teaspoon vanilla extract

Glaze

 * ¼ cup(½ stick) unsalted butter
 * 2 tablespoons pure maple syrup (B grade if possible)
 * 2 tablespoons whipping cream
 * 6 tablespoons powdered sugar, sifted
 * 12 walnut halves

Cake

 * 1) Preheat oven to 350°F.
 * 2) Butter and flour 12-cup bundt pan.
 * 3) Finely grind walnuts in processor.
 * 4) Sift flour, baking powder and salt into a medium bowl.
 * 5) Using electric mixer, beat butter and sugar in large bowl until light and fluffy.
 * 6) Add eggs 1 at a time, beating well after each addition.
 * 7) Beat in maple syrup, maple flavoring and vanilla extract (batter may look curdled).
 * 8) Mix in dry ingredients.
 * 9) Fold in ground walnuts.
 * 10) Pour batter into prepared pan.
 * 11) Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
 * 12) Transfer pan to rack; cool cake 10 minutes.
 * 13) Using small knife, cut around sides and center of pan to loosen cake.
 * 14) Turn cake out onto rack and cool completely (can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature).

Glaze

 * 1) Melt butter with maple syrup and cream in heavy small saucepan.
 * 2) Add powered sugar and whisk until smooth.
 * 3) Cool glaze until slightly thickened, about 15 minutes.
 * 4) Drizzle glaze over pound cake.
 * 5) Arrange walnut halves decoratively on top of cake.
 * 6) Let cake stand until glaze sets, about 15 minutes.