Maple Cake
"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)."
photo by anonymous23
- Ready In:
- 55mins
- Ingredients:
- 19
- Yields:
-
2 layers
- Serves:
- 10-12
ingredients
-
Cake
- 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
-
Original Frosting
- 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
-
Buttercream Frosting
- 118.29 ml butter
- 59.14 ml pure maple syrup
- 14.79-29.58 ml maple extract
- 473.18-709.77 ml powdered sugar
-
Garnish
- 59.14-118.29 ml 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.
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RECIPE SUBMITTED BY
anonymous23
United States
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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.
