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This sweet, yet light and crunchy dessert is the perfect ending to a great meal.

Maple Walnut Pound Cake

1 cup butter or margarine, softened
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
5 large eggs
1 1/2 cups California walnuts, chopped
1/8 cup whole milk
1 tablespoon maple flavoring

Maple Glaze (recipe follows)
Walnut halves or chopped walnuts for garnish

1. In mixer bowl cream butter and sugars until fluffy. In another bowl combine flour, baking powder and salt. In measuring cup combine milk and 3/4 tablespoon maple flavoring; beat into butter mixture alternatively with flour mixture. Beat in eggs 1 at a time. Mix in 1 1/2 cups chopped walnuts.
2. Turn into greased 9 or 10-inch tube pan. Bake in lower third of 300º F oven 1 hour to 1 hour, 15 minutes, just until pick inserted into center comes out clean.
3. Cool in pan 15 minutes, then turn out onto rack to cool completely.
4. Drizzle with Maple Glaze and garnish with walnuts.

Makes one 9 or 10-inch cake (approximately 12 to 14 servings).

Maple Glaze: In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoon milk to make a glaze of thick pouring consistency. Stir in 1/4 teaspoon maple flavoring.

Recipe and photograph provided courtesy of Walnut Marketing Board.