MAPLE WALNUT BUNDT CAKE
Ingredients
FOR THE CAKE:
¾ cup butter, room temperature
½ cup brown sugar, packed
2 eggs at room temperature
½ cup real maple syrup
¾ cup milk
1 tablespoon vanilla extract
2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped walnuts

FOR THE MAPLE FROSTING:
1 to 1½ cups confectioners sugar
¼ cup real maple syrup
½ teaspoon vanilla extract
walnuts for decoration (optional)

Preheat the oven to 350°F (180ºC, Gas Mark 4).  Grease a 12-cup bundt pan.

Using a mixer, beat together the butter and brown sugar in a large bowl on medium speed, until light and fluffy. Add in the eggs, one at a time, followed by the maple syrup, milk, and vanilla. Mix in the flour, baking powder, and salt, continuing to mix until no streaks of flour remain. Stir in the chopped walnuts by hand. Pour the batter into the prepared bundt pan, spreading evenly with a spatula. Bake for 40 minutes, or until a tester inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes; then transfer to a cooling rack to cool completely.

To make the frosting, whisk together 1 cup of the confectioners’ sugar, the maple syrup, and vanilla extract. Add the additional half cup of sugar if a thicker frosting is desired. Spread the frosting on the cake and top with walnuts if desired.

(This recipe was tested using Fahrenheit temperature.)