Cake:
1 3/4 cups coarsely chopped walnuts
(about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter,
at room temperature
1 1/4 cups granulated sugar
5 large eggs
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract

Glaze:
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons confectioner's sugar, sifted

12 walnut halves

For cake: Preheat oven to 350 degrees F. Butter and flour a 12-cup
Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder
and salt into medium bowl. Using electric mixer, beat butter and sugar
in large bowl until light and fluffy. Add eggs one at a time, beating well
after each addition. Beat in maple syrup, maple flavoring and vanilla
extract (batter may look curdled). Mix in the dry ingredients. Fold in
ground walnuts. Pour batter into prepared pan. Bake cake until the
top is golden and tester inserted near center comes out clean, about 1
hour. Transfer pan to rack; cool cake 10 minutes.
Using small knife, cut around sides and center of pan to loosen cake.
Turn cake out onto rack and cool completely. (Can be prepared 2
days ahead. Wrap tightly in foil and store at room temperature.)
For glaze: Melt butter with maple syrup and cream in heavy small
saucepan. Remove from heat. Add confectioner's sugar and whisk
until smooth. Cool glaze until slightly thickened, about 15 minutes.
Drizzle glaze over pound cake. Arrange walnut halves decoratively
on top of cake. Let cake stand until glaze sets, about 15 minutes.
Serves 12.

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