Title: Maple Walnut Cake
Categories: Cakes
Yield: 10 Servings
1 1/2 c Whole wheat pastry flour
1 c Unbleached white flour
1 tb Baking powder
1/2 ts Salt
4 Eggs; separated
1 c Dark amber maple syrup
1 ts Vanilla extract
3/4 c Butter; melted
1 c Milk
1/2 c Walnuts; finely chopped
MMMMM------------------------MAPLE ICING-----------------------------
1 c Dark amber maple syrup
1/2 c Cream cheese; softened
Maple Walnut Cake is a Vermont classic, and needless to say, must be
made with real maple syrup. It's best when served fresh!
Maple Icing:
Blend ingredients in blender until smooth. Pour into saucepan and
cook on low heat, stirring constantly. Bring to a boil and cook until
thickened (approximately 7 minutes on medium heat), stirring
constantly. Cool and refrigerate at least 15 minutes, then put onto
cake. It's thicken when it's been refrigerated and is best made ahead
of time and allowed to cool.
Maple Walnut Cake:
Preheat oven to 375°F. Butter a 10" springform tube pan.
Mix dry ingredients together. In a separate medium-sized bowl,
combine egg yolks, maple syrup, and vanilla, adding butter last. Beat
egg whites until stiff. An electric mixer is recommended. Set aside.
Add dry ingredients alternately with milk to butter mixture, stirring
well after each addition. An electric mixer is okay to use for this.
Stir in walnuts. Fold in egg whites gently. Pour into springform pan.
Bake 35 to 40 minutes, until cake begins to turn very lightly golden
on edges and toothpick comes out clean. Cool before icing.
Recipe by Horn of the Moon Cookbook by Ginny Callan
