- 4 eggs
- 2 cups sugar
- 2 cups (16 ounces) sour cream
- 2 teaspoons maple flavoring
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- Dash salt
- 1/2 cup chopped pecans
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1/2 cup plus 1 tablespoon maple syrup
- 1/4 cup semisweet chocolate chips
- 1/4 cup peanut butter chips
- 2 tablespoons dried cranberries
- 2 tablespoons golden raisins
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped dried apples
- In a large bowl, beat the eggs and sugar. Add sour cream and maple flavoring. Combine the flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup; mix well. Spread between layers and over top and sides of cake.
- In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty resealable
- plastic bag; cut a small hole in the corner of bag. Pipe a tree and branches on top of the cake. Combine dried fruit; sprinkle around tree base and at ends of branches to resemble leaves. Yield: 12 servings.
Originally published as Maple Tree Cake in Country Woman September/October 2001, p9
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