Old-fashioned maple sugar frosting tops this tasty spice cake. Its homemade goodness and simplicity were just what the judges were looking for at the local fair where it won a blue ribbon. Our fair celebrates its 120th anniversary this year.
Recommended: Maple Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup butter (no substitutes), softened
- 1-1/4 cups packed brown sugar
- 3 eggs
- 1/2 cup maple syrup
- 1/4 cup milk
- 1/4 cup sour cream
- 1 teaspoon maple flavoring
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon each ground allspice, nutmeg and mace
- MAPLE SUGAR FROSTING:
- 6 tablespoons butter (no substitutes), softened
- 1-1/2 teaspoons maple flavoring
- 4-1/2 cups confectioners' sugar
- 1/2 to 3/4 cup sour cream
- Chopped walnuts, optional
- In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; add to creamed mixture alternately with syrup mixture.
- Pour into two greased and floured 9-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 a wire rack to cool.
- For frosting, in a mixing bowl, cream butter and maple flavoring. Gradually beat in the confectioners' sugar. Add enough sour cream to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Maple Sugar Cake in Country Woman September/October 2002, p29