Back to Recipes Recipes! Michigan Maple Syrup Association


Maple Sponge Cake

3/4 cups maple syrup 1/2 teaspoon vanilla
4 eggs, separated 1 cup sifted cake flour
1/4 teaspoon salt 1/2 teaspoon baking powder

Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour and baking powder. Bake in tube pan at 325 degrees F for 50 minutes.

Quick Maple Syrup Cake

1 package Yellow Cake Mix 1 cup maple syrup
1/3 cup sugar 1/2 cup chopped nuts
1 teaspoon cinnamon    

Bake cake in 13 x 9 x 2 inch pan as directed on package. Cool 5 minutes. Cut cake into large diamond shapes. Mix sugar and cinnamon and sprinkle over top of cake. Heat syrup slightly, pour over cake.
Sprinkle with nuts. Let stand a few minutes. Serve warm or cool.

Maple Breakfast Cake

1 1/2 cup sifted pastry flour 1/8 teaspoon nutmeg
1/2 cup whole-wheat flour 1 egg, beaten
4 teaspoons baking powder   2/3 cup maple syrup
1 teaspoon salt   2/3 cup milk
1/4 teaspoon cinnamon 1 1/2 teaspoon melted butter

Sift together first six ingredients. Combine remaining items, and add to dry ingredients. Turn into a greased 9" pan and sprinkle top with cinnamon and maple syrup. Bake for 35 minutes at 400 degrees F.

Maple Nut Cake

2 1/4 cups flour 1/2 cup milk
1/2 cup sugar 1 cup maple syrup
3 teaspoons baking powder   2 eggs
1 teaspoon salt   1/2 cup chopped nuts
1/2 cup shortening    

Sift dry ingredients into bowl; add shortening, milk and 1/4 cup maple syrup. Beat 2 minutes. Add remaining maple syrup and the eggs, beating 2 more minutes. Blend in the nuts. Pour into greased pan (9x13x2). Bake 350 degrees F for 35-40 minutes. When done, grate maple sugar over top and set under broiler for a 'minute or two' -or frost with maple syrup frosting.

Maple Ginger Glow Cake

2 tablespoons butter 1/8 teaspoon cream of tarter
1 cup water   1 teaspoon lemon juice
1 package (14 oz.) gingerbread mix   3/4 cup  flaked coconut
1 egg white 3/4 cup pure maple syrup
1/8 teaspoon salt    

Add butter and 1/2 c. water to mix. Blend. Beat 1/2 minute on low speed. Fold in 1/2 c. coconut. Pour into greased 11/2 quart ring mold or bowl with funnel in center. Bake in preheated moderate oven, 350 degrees F, 40-45 minutes or until done. Cool in pan 10 minutes. Turn out into rack; cool completely.
Cook maple syrup over medium heat without stirring until teaspoon dropped into one cup of very cold water forms a soft ball when rolled between fingers. This takes about 10 minutes. Remove from heat while making test. Meanwhile, add salt and cream of tarter to egg white and beat until stiff. Add hot syrup, pouring in a thin stream while beating at high speed. Continue beating until thick, pale and fluffy. Beat in lemon juice. Spread over cake. Toast remaining 1/4c. coconut and sprinkle over cake.
Back Next
Contents | Information | Activities | MMSA

E-mail us: MMSA Officers  |  Our Webmaster