Maple Cake
photo by anonymous23
- Ready In:
- 55mins
- Ingredients:
- 19
- Yields:
-
2 layers
- Serves:
- 10-12
ingredients
-
Cake
- 3 3⁄4 cups self-rising flour (Self-Rising Flour)
- 1⁄2 teaspoon ginger
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup sugar
- 3 large eggs, at room temperature
- 1 1⁄2 cups pure maple syrup
- 3⁄4 cup hot water
-
Original Frosting
- 2 egg whites
- 1⁄2 cup maple syrup
- 3⁄4 cup sugar
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon maple extract
-
Buttercream Frosting
- 1⁄2 cup butter
- 1⁄4 cup pure maple syrup
- 1 -2 tablespoon maple extract
- 2 -3 cups powdered sugar
-
Garnish
- 1⁄4 - 1⁄2 cup chopped walnuts
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
anonymous23
United States
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I grew up in Ohio. I've been a student, a teacher, and a student again. And now I've moved (or, rather, am currently in the process of moving) to British Columbia because I fell in love with a writer, who I met online because he was looking for an editor--or at least an honest opinion.
My husband and I have the most intense differences of opinion regarding his writing and how we do things in the kitchen. He's a "chop it up small and throw it in a dish" kind of a guy, and I prefer to follow recipes that others have had success with. Our adventure with making blackberry jam and jelly a few years ago brought out some claws, mostly because he didn't want to follow directions. None of it jelled, so now we have jars of (very yummy) blackberry syrups, because we're not really interested in redoing the whole process.