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Teresa Cardin from Mansfield, Missouri submitted the delectable recipe for this nutty maple cake. "This cake has become a hands-down favorite," says Teresa. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup.
Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 slice equals 574 calories, 28 g fat (12 g saturated fat), 52 mg cholesterol, 420 mg sodium, 81 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Vermont Maple-Pecan Cake in Cooking for 2 Spring 2007, p57
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Reviewed on Apr. 14, 2012 by Drosebur
Rgreat concept, I made a few changes, I added 2 eggs, and also a half teaspoon of baking powder, cake rose great and was super moist, I also doubled the recipe!
Reviewed on Jun. 26, 2011 by Deena15
had to double the recipe to fit the 6inch pan
Reviewed on Jun. 10, 2011 by spiced
This cake was not at all what I expected. It did not rise and was way too sweet. Since the recipe called for a 6 inch pan, I doubled the recipe to fit larger pans, but was very disappointed
Reviewed on May. 25, 2011 by gianinetti22
i modified this for a 9" round cake instead of a 6". I kept in mind that one review stated that recipe had to be doubled in order to make enough for 2 6" pans,I also read that one reviewer had the cake fall so I was very carefull, fresh baking soda, buttermilk etc and it still fell, however the flavor was excellent. I will attempt again only lower temp and longer bake time, more like a bundt or carrot cake as it is very dense but soooo, sooo delicious, best frosting as well. I added maple flavoring for extra "maple" flavor.
Reviewed on May. 01, 2011 by haileysgram
Had to double recipe to get 2 layers - and those were small!!
Reviewed on Dec. 31, 2010 by bubblesmom
This cake has wonderful flavor. I was glad to have read the tip that says it doesn't raise real high, but it doesn't matter. The taste more than makes up for the height. The 6" pans make a real nice size to give as a "thank you."
Reviewed on Dec. 16, 2010 by CooknFool
I think there is an ingredient missing. Follow directions and it fell in the middle. Toothpick came out dry and cake still very moist. Very disappointed in this cake.
Reviewed on Nov. 19, 2010 by uwasv_waya
A very good cake and I'm not a big fan of cakes. I do like cream cheese and anything maple flavored. I thought every cook learned to put flour on cake pans after using cooking spray, butter, or oil but one comment showed not every one knows this. To save time and mess I now use one of the baking sprays. They have the flour and oil mixed together. I have never gotten to much flour and wound up with white places onthe cake using the baking spray. if you are using a dry cake mix you can use some of the dry mix instead of flour.
Reviewed on Oct. 06, 2010 by autumvaught
This is divine!!!! The toasted pecans make a huge difference, because I don't usually like any nuts in my food!
Reviewed on Feb. 13, 2010 by Katriana84
This cake was delicious! I make it exactly as written, only I substituted 2 tbsp buttermilk powder and 1/2 cup water for the 1/2 cup buttermilk. (Buttermilk powder is very useful if you are like me and rarely use buttermilk because it lasts alot longer than buttermilk) There is one thing I will do differently next time: I will grease and flour the baking pans instead of just use cooking spray, because my cake fell apart as it was coming out because it was stuck to the pan! Other than that, the cake was great and very delicious.
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