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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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When preparing to enter a baking contest many years ago, I kept fine-tuning this recipe until it was just right. My determination paid off...I was first runner-up! Chocolate frosting enhances the maple-nut flavor of the cake.Darlene Brenden, Salem, Oregon Ingredients:
5 eggs, separated |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
3/4 teaspoon salt |
3/4 cup maple syrup |
1/2 cup water |
1 teaspoon maple flavoring |
3/4 cup chopped pecans |
1-1/2 ounces semisweet chocolate, grated |
frosting: |
1/4 cup butter, cubed |
3 ounces semisweet chocolate, chopped |
4 cups confectioners' sugar |
1/4 cup 2% milk |
1/4 cup maple syrup |
1-1/2 cups chopped pecans |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, maple syrup, water and maple flavoring. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in pecans and chocolate.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around side and center tube of pan. Remove cake to a serving plate. For frosting, in a microwave, melt butter and chocolate; stir until smooth. Pour into a large bowl; beat in the confectioners' sugar, milk and maple syrup. Frost cake; press pecans onto the top and sides of cake. Yield: 12 servings.
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