I must admit it took me quite awhile to begin writing this post because I kept having fun with the title. It’s amazing how many witty (or not-so-witty depending on how you see it) pun-filled titles one can create using the word “nuts”.

And enough said about that.

Okay, so here we are with a return to Magazine Mondays. It’s been a few weeks since I posted another recipe from my ever dwindling (at least I hope it’s dwindling) pile of magazines. I must admit my decision to focus on actually trying the recipes that I bookmark in all sorts of print publications is working out well.

Today I bring you yet another recipe from Ricardo Larrivée‘s Holidays 2007 issue of Ricardo magazine. This is a recipe for Nut Cake with Brown Sugar Glaze. The cake itself is a very standard sour cream cake. It calls for applesauce, which is always interesting in a cake and hazelnut or walnut oil. That is in addition to two cups of nuts also incorporated into the cake. To be honest, I wasn’t all that impressed with it. Between the nut oil and the nuts, it’s a pretty expensive ingredients list for a cake that didn’t pack a huge punch.

What I was impressed with, however, was the glaze. As I made it and then as I licked it off my fingers and every other surface in my kitchen (long story … don’t ask), I thought to myself, “Hmmm … I see many great possibilities for this glaze.”

So while I will spare you the cake recipe, I’m happy to share the glaze recipe. Have a great week everyone!


Brown Sugar Glaze
From the Holidays 2007 issue of Ricardo magazine.

1 cup brown sugar (light or dark)
1/2 cup maple syrup
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 cup icing sugar, sifted
1 tsp. vanilla extract

Place the brown sugar, maple syrup, butter and heavy cream in a small pot. Bring to a boil, stirring frequently. Keep an eye on the mixture because it can easily boil over.

Once it boils, let it boil for about a minute and then remove from the heat. Let the mixture stand for 10 minutes.

Place the mixture in the bowl of an electric mixer. Beat with the paddle attachment on low, slowly adding the icing sugar. Continue beating until it begins to thicken (about 6 or 7 minutes). Add the vanilla and mix for a few more seconds.

Pour the glaze over the surface of your choice be it cake or anything else you desire.