Name: Maple Walnut Bûche de Noël
Yield: Makes 8 servings
Ingredients: 1 1/4 cups walnuts (4 1/2 oz), toasted and cooled; 1/4 cup cake flour (not self-rising); 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1/3 cup plus 4 tablespoons sugar; 4 large eggs, warmed in a bowl of hot water 5 minutes and then separated; 1 1/2 tablespoons Canadian whiskey; 1/2 teaspoon vanilla; 1/2 stick (1/4 cup) unsalted butter, melted and cooled; Maple meringue buttercream; Walnut brittle

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Maple Walnut Bûche de NoëlQuentin Bacon

Cakes resembling Yule logs are very popular at Christmastime in Canada and the United States. Though you'll see them in bakery windows elaborately decorated with marzipan woodland animals and meringue mushrooms, we went with a simpler but more elegant look.

Active time: 1 1/4 hr Start to finish: 3 1/2 hr (includes making buttercream and brittle)

Cooks' note:

Frosted cake (uncut and without brittle shards) can be made 3 days ahead and chilled, covered. Bring to room temperature before serving. Chill remaining buttercream, covered, then bring to room temperature before using. If buttercream seems lumpy, beat with electric mixer until smooth.

Recipe notes

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Recipe notes

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