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 with Maple Icing
RECIPE TAG: cakes
SERVINGS: 1 cake
Ingredients
Maple Syrup Cake
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs, beaten light
- 1 cup pure maple syrup
- 1/2 cup hot water
- 2 1/2 cups Swans Down Cake Flour
- 2/3 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ginger
Maple Icing
- 1 cup pure maple syrup
- 1 tablespoon corn syrup
- 1 egg white, beaten stiff
Instructions
For the Cake
- Sift the flour. Add in the baking soda, baking powder, and ginger, and sift the flour again. Reserve.
- Preheat oven to 350 degrees F. Grease and flour a tube pan.
- Cream butter in a mixing bowl; gradually add the sugar.
- Add the eggs, beaten without separating the whites and yolks.
- Add in the maple syrup, then the water alternately with the flour mixture.
- 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
- 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.
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