Maple-walnut pound cake with maple glaze from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 06, 2019

    This is a good recipe for those who prefer a pound cake texture that's on the lighter, slightly fluffy side. Personally I prefer a dense, moist texture in my pound cakes, so this isn't one of my favorites. I've made it with both cake flour (as specified in the recipe) and bleached all-purpose flour and liked the texture better with the latter. The maple-walnut flavors are fine but didn't grab me - again, personal preference at work. The cake's crust did bake up a bit on the dark side and had a few bitter notes. I skipped using the glaze which probably would have helped to balance those flavors out with its sweetness.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.