Maple Walnut Pound Cake
A moist and flavorful pound cake infused with maple and walnuts, perfect for special occasions or teatime, offering rich nutty and sweet maple notes.
Ingredients
Instructions
- Cream the butter and sugars until fluffy.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternately beat into the butter mixture with the combined milk and maple flavoring.
- Beat in eggs one at a time.
- Mix in chopped walnuts.
- Turn the batter into a greased 9 or 10-inch tube pan.
- Bake in the lower third of a 300°F (150°C) oven for 1 hour to 1 hour and 15 minutes until tests done.
- Turn out onto a rack to cool. Drizzle with Maple Glaze and garnish with walnuts.
Tips & Substitutions
For a lighter texture, make sure your butter is properly softened but not melted. If you don’t have maple flavoring, you can substitute with vanilla extract, though it will alter the flavor profile slightly. Chopped pecans can also replace walnuts for a different nutty twist. Ensure accurate measurements for the best results.
Serving Suggestions
This Maple Walnut Pound Cake is delightful on its own, but you can enhance it with a drizzle of maple glaze or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Walnut Pound Cake contains roughly 413 calories, with 1g protein, 57g carbohydrates, and 21g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 761mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsalted butter instead of margarine?
Yes, you can use unsalted butter in place of margarine. It will provide a richer flavor to the cake. Just be mindful of the salt in the recipe and adjust accordingly.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The edges should also start to pull away from the sides of the pan.
Can I add other nuts or ingredients to the cake?
Absolutely! Feel free to add chocolate chips, dried fruits, or even a mix of nuts. Just be sure not to overwhelm the batter, keeping the total mix-ins to about 2 cups.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).