Maple Syrup Cake


This recipe comes from Igleheart Bros. Cake Secrets, a small cookbook that featured Swans Down cake flour. I would imagine this would only be successful with pure maple syrup.

Maple Syrup Cake
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  1. 1/2 cup butter
  2. 1/2 cup sugar
  3. 2 eggs, beaten light
  4. 1 cup maple syrup
  5. 1/2 cup hot water
  6. 2 1/2 cups Swans Down Cake Flour
  7. 2/3 teaspoon baking soda
  8. 2 teaspoons baking powder
  9. 1/2 teaspoon ginger
Maple Icing
  1. 1 cup pure maple syrup
  2. 1 tablespoon corn syrup
  3. 1 egg white, beaten stiff
  1. Sift the flour. Add in the baking soda, baking powder, and ginger, and sift the flour again. Reserve.
  2. Preheat oven to 350 degrees F. Grease and flour a tube pan.
  3. Cream butter in a mixing bowl; gradually add the sugar.
  4. Add the eggs, beaten without separating the whites and yolks.
  5. Add in the maple syrup, then the water alternately with the flour mixture.
  6. Bake until the cake tests done, about 40 minutes, checking it after about a half an hour. Frost with the Maple Icing.
For the Maple Icing
  1. Bring the maple syrup and corn syrup to a boil, and cook until it reaches softball stage. Pour in a fine stream into the stiff peaked egg whites, beating the entire time, Continue beating until cold, and stiff enough to spread.
Old School Pastry

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