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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1 cup maple syrup |
2-1/4 cups cake flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 cup milk |
1/2 cup chopped nuts |
frosting: |
1 cup sugar |
1/2 cup maple syrup |
2 egg whites |
1 teaspoon corn syrup |
1/8 teaspoon salt |
1/4 teaspoon cream of tartar |
Directions:
1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts.
2. Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes.
4. Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake. Yield: 12-14 servings.
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