Preheat oven to 350°F.
Grease three 8 inch round cake pans. Line bottoms with waxed paper; grease
paper. Dust pans with flour. In food processor with knife blade attached, or
in blender at medium speed, blend walnuts and 2 tablespoons sugar until
walnuts are finely ground. In medium bowl, combine flour, baking powder,
salt and baking soda. In 2 cup glass measuring cup, mix maple syrup, milk
and maple flavoring until well blended. In large bowl, with mixer at low
speed, beat margarine or butter and remaining sugar until well blended.
Increase speed to high; beat until mixture has a sandy appearance, about 2
minutes, occasionally scraping bowl with rubber spatula. At medium low
speed, add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and maple syrup mixture, beginning and ending
with flour mixture, until batter is smooth, occasionally scraping bowl with
rubber spatula. Fold in ground walnut mixture. Pour batter into pans. Bake
25 - 30 minutes, until toothpick inserted in center of cake comes out clean.
Cool layers in pans on wire racks for 10 minutes. Remove from pans and cool
completely on wire racks. Place one cake layer on cake plate; spread with
2/3 cup butter cream. Repeat layering ending with cake layer. Frost side and
top of cake with remaining butter cream. Garnish with walnut halves. Maple Butter Cream: In 2-quart saucepan, with wire whisk, miss 1/2
cup all purpose flour and 1/3 cup sugar until well blended. Gradually whisk
in 1 cup milk and 2/3 cup maple syrup until smooth. Cook over medium high
heat, stirring often, until mixture thickens and boils. Reduce heat to low
and cook 2 minutes, stirring constantly. Cool completely. In large bowl,
with mixer at medium speed, beat 1 cup margarine or butter, softened, until
creamy. Gradually beat in cooled milk mixture. Beat in 1/4 teaspoon maple
extract. Increase speed to medium high; beat until smooth with an easy
spreading consistency.
