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Colonial Maple Nut Cake

The flavor of this one is supurb!! One of our absolute faves.

Ready In:
53mins
Serves:
Units:

ingredients

  • CAKE

  • 1 (18 ounce) box white cake mix
  • 1 cup water
  • 13 cup oil
  • 3 eggs
  • 2 teaspoons maple extract
  • 12 cup chopped nuts
  • GLAZE

  • 1 cup powdered sugar
  • 2 teaspoons butter, softened
  • 2 teaspoons milk, more as needed
  • 14 teaspoon maple extract

directions

  • Heat oven to 350F degrees.
  • Grease and flour 12-cup fluted pan.
  • In large bowl combine all cake ingredients EXCEPT nuts.
  • Blend at low speed until moistened, then at high for 2 minutes.
  • Fold in nuts.
  • Bake for 40-45 minutes.
  • Cool in pan, then turn onto plate.
  • Blend glaze ingredients until smooth.
  • Spoon over cooled cake.
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RECIPE MADE WITH LOVE BY

@MizzNezz
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@MizzNezz
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"The flavor of this one is supurb!! One of our absolute faves."
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  1. Phat and Sassy
    Nice recipe; thanks for sharing. It went together easily and was enjoyed by my book club.
    Reply
  2. Lil Sis
    This was very good. Just the right amount of maple and even better with the glaze.
    Reply
  3. Charishma_Ramchanda
    This is one of my favourite cakes{because I love maple}. In Oman, I was not lucky enough to get maple extract, so I used to make this cake using maple syrup;). It always would be over before I knew it! This one's a definite keeper!
    Reply
  4. Dawn Mayen
    This was a wonderful recipe...I made it for a friend for her birthday...and I chose this because she loves maple flavor things. She realllllly liked this...Only thing is that as I made the glaze...it looked as it was very chunky paste...instead of smooth. so I put in a couple more tsps of milk...and I got the spread I needed to put it on. It definitely taste like those glaze they put on donuts!! :) Thanks for sharing this recipe!!
    Reply
  5. Donna M.
    Mmmm...outstanding mapley flavor! The cake rose nice and high, was very moist and delicious. The icing reminded me of maple bar doughnuts! I christened my new stoneware fluted pan with this cake. Thanks Inez, it's definitely a keeper!
    Reply
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