I made this cake for Thanksgiving and it was mind-blowingly delicious! I used pecans instead of walnuts, regular vinegar instead of cider vinegar, and I mashed the dates with a mortar and pestle instead of pureed them. I used only 1/2 cup of maple syrup and it came out perfectly sweetened, not overly cloying. I baked it in a Bundt pan for 50 minutes and served it with whipped cream instead of the glaze. For how healthy this cake is, I won't feel guilty about baking this frequently throughout the year!
Maple Walnut Cake
From EatingWell: December 2006
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.
2 Reviews for Maple Walnut Cake
Made this for my sister's Christmas party along with a couple other recipes. This is the one that got the most positive comments and the one that people wanted seconds of. If there is any flaw, it is a little sweet. But, given the whole wheat flour and the low fat content, this recipe is a winner.