posted by techgoddess 06-27-101 9:18 PM
Maple Syrup Cake
2 2/3 cup sifted cake flour
3 tsp. baking powder
3/4 tsp. salt
3/4 cup butter or margarine
2/3 cup lightly packed light brown sugar
7 egg yolks, well beaten
2/3 cup milk
2/3 cup maple syrup
Maple Sugar Frosting (see below)
1/2 cup chopped walnuts
Sift the flour, baking powder and salt together; set aside.
Cream butter; gradually add brown sugar, creaming until fluffy. Add egg yolks in third, beating thoroughly after each addition. Beating until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of milk and maple syrup in thirds to the creamed mixture. Turn batter into 3 prepared 8 inch layer cake pans and spread evenly to edges.
Bake at 350 F. 45 to 50 minutes, or until cake tests done. Cool and remove from pans. Fill and frost cake with Maple Sugar Frosting. Sprinkle walnuts around outside edges of top.
One 8 inch 3-layer cake
Maple Sugar Frosting:
1 cup sugar
1 cup lightly packed maple sugar
1 cup dairy sour cream
Combine all ingredients in a medium-sized heavy saucepan. Set over low heat and stir until sugar is dissolved. Increase heat and bring to boiling. Set candy thermometer in place and cooking without stirring to a soft ball stage (238 F). During cooking wash sugar crystals from sides of pan occasionally with a pastry brush dipped in water. Remove saucepan to wire rack and cool to 110 F. without stirring or moving pan.
Beat vigorously with a wooden spoon or electric mixer until mixture begins to lose its gloss and is of spreading consistency.
Spread on cake immediately. If frosting becomes too thick to spread, beat in a few drops of cream or milk.
Enough to fill and frost one 8 inch 3-layer cake.