"This cake requires no icing, but you can ice it if you wish which is truly delicious." — Carol
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maple flavored extract
1 1/2 cups
I made this cake last night. It was absolutely delicious - light and fluffy, almost caramel-like in flavour. The only change that I made to the recipe was to use real maple syrup instead of imitation, and to use about 1 1/2 tablespoons instead of 1 teaspoon. I also made the maple butter frosting and it really made the cake something special. I have already had requests to make it for several parties in the near future, and given the response, I will definitely oblige!
I have to respectfully disagree with the submitter's remarks that this cake requires no icing - oh yes it does. On its own it is fairly flavorless and a tad dry, even tho' I watched the baking time carefully. A solution might be to add another 1/4 cup sugar, or maybe another egg - or swap out the milk for buttermilk or sour cream. Or use half butter, half shortening. Any or all of these suggestions might help, but you shouldn't have to toy around with this type of recipe. It should already be trustworthy. I am in no hurry to make this again or even have another piece. (I didn't even finish the one I cut for myself) My 3-star rating is generous.
I doubled the recipe and made a layer cake, frosted with the maple frosting for a birthday party. It was great!!
Good and easy recipe. I topped with Maple Icing from this site (my favorite icing!). Used a little bit of whole wheat pastry flour. Loved the walnuts!
I made this with PECANS and won a blue ribbon at our County Fair with this a few days ago. I added a bit more milk & baking powder. I also used part butter pecan flavoring and part maple extract. I doubled it to make an 8" layer cake, and then I used my own cream cheese icing recipe to top it, and pressed pecans on the sides. It was great -- we sampled what was left after judging.
This cake is truly wonderful. Light, fluffy, moist and the maple flavour is just right. The nuts really add a special touch to it. The taste reminded me of the Maple Nut ice cream I bought from the store a while back. I frosted this cake with Maple Butter Frosting (also from this site) and this took the cake from heavenly to divine! Loved the recipe, thanks for sharing :).
I thought this cake was a fantastic base recipe...my roommate is a maple addict, so I made it with a few variations--didn't have the baking powder so i used yogurt instead of the milk and baking soda for the powder (old standby substitution), maple syrup for the extract (obviously cut the sugar), and a little less flour as the other reviewers suggested. I also used egg beaters and light butter to make it a little healthier. it was light and delicious, and I frosted it the next day with the cream cheese maple icing on here. as long as it was well-covered it stayed absolutely fine (this is a week later), so maybe that was a fluke for some people. At any rate, a delicious recipe, especially with a few changes.
excellent cake! stays moist for a few days, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Nut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
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