Prep 30 mins
Cook 25 mins
I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).
- 887.21 ml self-rising flour (Self-Rising Flour)
- 2.46 ml ginger
- 177.44 ml unsalted butter, softened
- 118.29 ml sugar
- 3 large eggs, at room temperature
- 354.88 ml pure maple syrup
- 177.44 ml hot water
- 2 egg whites
- 118.29 ml maple syrup
- 177.44 ml sugar
- 1.23 ml cream of tartar
- 1.23 ml salt
- 4.92 ml vanilla extract
- 1.23 ml maple extract
- 118.29 ml butter
- 59.14 ml pure maple syrup
- 14.79-29.58 ml maple extract
- 473.18-709.77 ml powdered sugar
- 59.14-118.29 ml chopped walnuts
- Preheat oven to 350 degrees.
- Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
- In a large bowl, mix together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy.
- Add the eggs one at a time, beating until well combined.
- Beat in the maple syrup gradually.
- Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
- Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
- When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.