Vermond maple walnut cake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| ½ | cup | Milk |
| 3 | eaches | Egg whites |
| 2¼ | cup | Cake flour |
| ¼ | teaspoon | Salt |
| 3 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| ¾ | cup | Maple syrup |
| ½ | cup | Finely chopped walnuts |
Directions
Prepare two 8-inch cake pans by lining the bottoms with thin, plain paper. Butter the pans lightly. Allow the butter, milk, and egg whites to become room temperature. Sift the flour, salt, and baking powder together 3 times. Beat the egg whites until stiff and set aside. Cream the butter until light. Gradually add sugar, then syrup. Add dry ingredients alternately with milk, mixing well after each addition. Stir in nuts. Fold in egg whites. Pour batter into pans. Bake in a preheated 350F oven for 25 to 30 minutes, or until cake layers test done. Cool in pans 5 minutes. Remove from pans; finish cooling on wire racks. Remove paper. Frost with butter cream frosting flavored with ½ tsp maple extract. Decorate with walnut halves. Posted by: Rita Taule (BTVC62A) - Prodigy Reposted by: Debbie Carlson - Cooking
Submitted By DEBBIE CARLSON On 11-22-94