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Maple Nut Cake

 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

2 of 2

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.
Nutritional 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.