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Cakes
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Maple Sponge Cake |
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3/4 |
cups maple syrup |
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1/2 |
teaspoon vanilla |
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4 |
eggs, separated |
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1 |
cup sifted cake flour |
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1/4 |
teaspoon salt |
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1/2 |
teaspoon baking powder |
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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. |
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Quick Maple Syrup Cake |
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1 |
package Yellow Cake Mix |
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1 |
cup maple syrup |
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1/3 |
cup sugar |
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1/2 |
cup chopped nuts |
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1 |
teaspoon cinnamon |
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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.
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Maple Breakfast Cake |
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1 1/2 |
cup sifted pastry flour |
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1/8 |
teaspoon nutmeg |
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1/2 |
cup whole-wheat flour |
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1 |
egg, beaten |
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4 |
teaspoons baking powder |
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2/3 |
cup maple syrup |
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1 |
teaspoon salt |
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2/3 |
cup milk |
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1/4 |
teaspoon cinnamon |
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1 1/2 |
teaspoon melted butter |
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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. |
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Maple Nut Cake |
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2 1/4 |
cups flour |
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1/2 |
cup milk |
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1/2 |
cup sugar |
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1 |
cup maple syrup |
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3 |
teaspoons baking powder |
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2 |
eggs |
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1 |
teaspoon salt |
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1/2 |
cup chopped nuts |
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1/2 |
cup shortening |
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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. |
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Maple Ginger Glow Cake |
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2 |
tablespoons butter |
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1/8 |
teaspoon cream of tarter |
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1 |
cup water |
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1 |
teaspoon lemon juice |
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1 |
package (14 oz.) gingerbread mix |
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3/4 |
cup flaked coconut |
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1 |
egg white |
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3/4 |
cup pure maple syrup |
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1/8 |
teaspoon salt |
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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 ½
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.
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