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Maple Nut Cake

Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.

12-14 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

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.
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

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Maple Nut Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
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.
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.

Nutrition Facts: 1 serving (1 slice) equals 357 calories, 10 g fat (5 g saturated fat), 49 mg cholesterol, 367 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.