Maple Walnut Cake
Jan 18, 2026 12:09 PM
This walnut pound cake has a hefty dose of ground nuts and maple syrup in the batter-two flavors that pair fantastically well. It can be made ahead and frozen. A finger-licking maple icing is the perfect finish. We like to serve it for Easter and Mother's Day.
I've been making this maple walnut pound cake for decades, and it's still one of my favorites. It was about time I shared it here.
Pound cakes by themselves are amazing with their dense, tight crumb.
The addition of ground walnuts and maple syrup makes for a mouth-watering alternative. They go really well together, especially when drizzled with a maple glaze.
Ingredients:
For the cake
- 2 tablespoons shortening, softened, to grease the pan
- 2 tablespoons all-purpose flour, to dust the pan
- 1 ½ cups walnuts, coarsely chopped, lightly toasted if possible
- 2 ¼ cups all-purpose flour, or cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups unsalted butter, at room temperature
- 1 ¼ cups sugar
- 5 eggs, large, at room temperature
- ½ cup pure maple syrup
- ¾ teaspoon maple flavoring, optional
- ½ teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar , sifted
- 2 to 3 tablespoons pure maple syrup
- ½ teaspoon maple extract, optional for added flavor
- 8 walnut halves, for decoration, or more ground walnuts
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
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