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Buckeye Maple Syrup Cake Recipe
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||3 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg whites||3 , beaten|
|Maple icing||1 Tablespoon|
|Chopped butternuts/Walnuts||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3138 Calories from Fat 726
% Daily Value*
Total Fat 81 g125.1%
Saturated Fat 20 g99.9%
Trans Fat 9 g
Cholesterol 12.4 mg
Sodium 1911.9 mg79.7%
Total Carbohydrates 564 g188%
Dietary Fiber 38.7 g154.8%
Sugars 255.6 g
Protein 62 g123.7%
Vitamin A 385% Vitamin C 63.5%
Calcium 173.1% Iron 34%
*Based on a 2000 Calorie diet
Stir in maple syrup.
Add sifted dry ingredients alternately with milk; fold in egg whites.
Turn into greased 9-inch square pan, lined with wax paper.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Turn out on rack; remove paper; cool.
Spread top and sides of cake with Maple Icing.
Sprinkle with chopped butternuts.