 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Great flavourful cake! Add cloves, cinnamon, or other pumpkin pie spice if desired! Ingredients:
2 1/2 cups cake flour or 2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg, lightly beaten |
1 egg yolk, lightly beaten |
1 cup pure maple syrup |
1/2 cup hot water |
1/2 cup coarsely chopped walnuts, toasted |
Directions:
1. Grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, egg yolk and maple syrup; beat for 1 minute more. Alternately add flour mixture and hot water to butter mixture, beating on low speed after each addition until combined. Spoon batter into the prepared pan; spread evenly.
3. Bake in a 375 degree F oven for 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.
4. In a medium bowl beat 1/2 cup powdered sugar and 2 tablespoons softened butter with an electric mixer on medium speed until combined. Beat in 1/4 cup pure maple syrup. Beat in 1 cup additional powdered sugar. Add 2 to 3 teaspoons milk, 1 teaspoon at a time, to make drizzling consistency. Makes about 1 cup.
5. Spoon Maple Icing over cake and sprinkle top with walnuts. Makes 12 servings.
|
|