75% would make again
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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.
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Nutrition 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.
Vermont Maple-Pecan Cake published in Cooking for 2 Spring 2007, p57
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Reviewed on Oct. 25, 2009 by jennywagers
by the way no need for eggs thats what the buttermilk is for
Was a very tasty cake!! I did change it up a bit though made it in a sheet cake pan and it was more like a bar rather then a cake. Worked well
Reviewed on Oct. 17, 2009 by dmjc
no eggs?????????????????
Reviewed on Oct. 06, 2009 by rkennell
This is an awesome-flavored cake, hands-down!! We did double the recipe and still baked it in the 6-inch pan, and it doesn't raise over the top of the pan, but it was so delicious!! Now to figure the recipe for a 9-inch...because I definitely going to take this to carry-in dinners, etc.!! Probably the strongest competitor for chocolate cake I have tasted--and I love chocolate! (And yes, it does not require any eggs; it is just not a real high-raising cake.)
Reviewed on Sep. 30, 2009 by ivorylady
I followed the directions and used the 6 inch pans. It turned out fantastic. There was nothing left over. I will make this many more times. The flavor out weighs the expence.
Reviewed on Jul. 22, 2009 by KScales
Due to the comments here, we retested the cake again as printed. It worked just fine with no issues. It is correct that the recipe does not contain eggs. A possible reason for unfavorable results would be using the wrong size pan. This recipes uses 6-in. cake pans. If you only have 9-in. pans, double the ingredient amounts and bake a few minutes longer.Taste of Home Test Kitchen
Due to the comments here, we retested the cake again as printed. It worked just fine with no issues. It is correct that the recipe does not contain eggs. A possible reason for unfavorable results would be using the wrong size pan. This recipes uses 6-in. cake pans. If you only have 9-in. pans, double the ingredient amounts and bake a few minutes longer.
Taste of Home Test Kitchen
Reviewed on Jul. 08, 2009 by treats3
This cake sounds wonderful, HOWEVER, Marilyn Rae raises a red flag! Seems hard to believe that a cake would flop 3 times for someone if all ingred. and directions were correct. She has a point about the eggs and HOW do you get a 5 Star rating from ONE actual comment and that comment is not positive??I AM going to try this recipe using eggs, simply because I like maple and it COULD be really good. However, due to the expense of the ingredients, this issue certainly needs to be addressed if kept up on the site.
This cake sounds wonderful, HOWEVER, Marilyn Rae raises a red flag! Seems hard to believe that a cake would flop 3 times for someone if all ingred. and directions were correct. She has a point about the eggs and HOW do you get a 5 Star rating from ONE actual comment and that comment is not positive??
I AM going to try this recipe using eggs, simply because I like maple and it COULD be really good. However, due to the expense of the ingredients, this issue certainly needs to be addressed if kept up on the site.
Reviewed on Jan. 21, 2009 by Marilyn Rae
Are you sure there are no eggs? My sister made this cake 3 times and it flopped every time. (seems like there is an ingredient missing or something?)
Reviewed on Nov. 19, 2008 by irisf
This cake sounds so good I am going to request it for my birthday!
Reviewed on Nov. 18, 2008 by bonnieg22
this recipe sounds soooo good, but I'm wondering how it would be with walnuts instead of pecans.
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