Maple Nut Cake Recipe
Maple Nut Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.
Recommended: Maple Recipes
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Maple Nut Cake in Country December/January 2001, p49

Nutritional Facts

1 slice: 357 calories, 10g fat (5g saturated fat), 49mg cholesterol, 367mg sodium, 63g carbohydrate (44g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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 center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.
Originally published as Maple Nut Cake in Country December/January 2001, p49

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