Prep: 15 min, Cook: 1:00, plus cooling time.

Preheat oven to 350°F. Sift together first 3 ingredients in a bowl. Stir in ground walnuts and set aside. Combine 1-1/4 cups butter and sugar in a separate bowl and beat with an electric mixer 2-3 minutes, until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup maple syrup, maple and vanilla extracts. Add dry ingredients and mix thoroughly. Pour batter into a buttered and floured Bundt cake pan. Bake about 1 hour, until top is golden and tester comes out clean when inserted in center. Cool cake in pan on a wire rack 10 minutes. Loosen sides and center of cake from pan with a thin knife. Turn cake out onto a rack to cool completely. For glaze: Combine remaining butter and maple syrup with cream in a heavy nonreactive saucepan over medium heat and stir until butter is melted. Remove from heat, and whisk in powdered sugar until smooth. Set aside about 15 minutes, until it begins to set. Drizzle over cake. Let stand about 15 minutes until glaze sets.