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Maple Syrup Cake Recipe
|Sifted cake flour||2 2⁄3 Cup (42.67 tbs), sifted|
|Baking powder||3 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Lightly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||7 , well beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Maple sugar frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5777 Calories from Fat 2590
% Daily Value*
Total Fat 295 g453.4%
Saturated Fat 116.7 g583.6%
Trans Fat 13.8 g
Cholesterol 1673.5 mg
Sodium 3275 mg136.5%
Total Carbohydrates 728 g242.7%
Dietary Fiber 18.4 g73.6%
Sugars 419.7 g
Protein 71 g142.9%
Vitamin A 117.7% Vitamin C
Calcium 172.4% Iron 198.9%
*Based on a 2000 Calorie diet
Cream butter; gradually add brown sugar, creaming until fluffy.
Add egg yolks in thirds, beating thoroughly after each addition.
Beating until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of milk and maple syrup in thirds to the creamed mixture.
Turn batter into 3 prepared 8-inch layer cake pans and spread evenly to edges.
Bake at 350°F 45 to 50 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost cake with Maple Sugar Frosting.
Sprinkle walnuts around outside edge of top.