*  Exported from  MasterCook  *
                          Maple-Wlanut Pound Cake
 Recipe By     : Woman’s Day 9-17-96
 Serving Size  : 24   Preparation Time :2:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Walnut Streusel:
    1 1/4  c             packed brown sugar
      3/4  c             all-purpose flour
      1/2  c             cold unsalted butter or margarine -- cut in small cubes
    2      tsp           ground cinnamon
    1      c             walnuts -- coarsely chopped
                         Maple Poundcake:
    1 1/2  c             unsalted butter or margarine -- softened
    1 1/2  c             maple flavored pancake syrup
      1/2  c             packed brown sugar
    1      tbsp          vanilla
    2      tsp           baking powder
      1/2  tsp           baking soda
      1/2  tsp           salt
    7      lg            eggs -- room temperature
    4 1/4  c             all-purpose flour
 Heat oven to 325.  Lightly grease an 18-cup tube pan (angel food pan).
 Streusel:  In a medium bowl, stir brown sugar, flour, butter and cinnamon with
 a fork, or rub mixture with fingertips until crumbly.  Stir in walnuts.
 Poundcake:  With an electric mixer on high speed, beat butter, pancake syrup,
 brown sugar, vanilla, baking powder, baking soda and salt in a large bowl
 unitl blended (mixture will look curdled).  Add eggs, one at a time, beating
 well after each (mixture still looks curdled).
 With mixer on low speed gradually add flour, beating just until blended and
 Spoon half the batter into prepared pan.  Sprinkle with half the streusel.
 Pour in remaining batter and spread evenly.  Sprinkly the remaining streusel.
 Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in
 center comes out with moist crumbs clinging to it.
 Cool in pan on wire rack 15 minutes.  If necessary, run a thin sharp knife
 around edge of pan to loosen cake.  Place cookie sheet over pan and carefully
 invert both.  Remove pan.  Place rack over cake and turn cake streusel side
 up.  Cool completely.  Store wrapped airtight up to 3 days at room temperature
 or freeze up to 3 months.
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