Reviewed: Sep. 6, 2011

Used cake flour and 1/2 milk and 1/2 heavy cream. Came out great and very moist.

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Reviewed: Apr. 19, 2011

Very easy to make. I made these as cupcakes it made 11 large cupcakes. Cooked them for 30min Followed the recipe exactly and found these were very good not a super moist cake but not really dry either. adjust maple flavoring to taste as is its not very mapley. (is that even a word? lol) Will make again. ps. I topped with the Maple Butter Frosting from this site.

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Shan

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Jan. 13, 2011

kind of had a whole grain taste to it . . . I don't know

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Alexandra

Reviewed: Jan. 11, 2011

Good flavor but the consistency was more like bread or crumb cake. I added 1/4 cup of half & half in addition to the milk and reduced the sugar by 1/4 cup. I used male syrup instead of extract and added 1 tsp extra of male syrup. I also reduced the baking time to 35mins. but it still came out a bit dryer than I expected. I topped it with the maple icing from this site which went nicely with the cake.

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Reviewer:

deanna

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 15, 2010

Very good. I made 42 mini cupcakes baking them for 15 minutes. The Maple Butter Icing is delicious and it was just the right amount for the cupcakes.

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Fernleaf

Cooking Level: Expert

Reviewed: Dec. 14, 2010

This turned out absolutely wonderful. I used almost all organic ingredients. Instead of plain milk, I used lowfat buttermilk and I used chopped pecans instead of walnuts. This was a snap to make and really rose beautifully. I used a simple maple icing to go over the top of this. My husband cut into it this afternoon and just fell in love. It's wonderful as is, but this would be great with a little cinnamon and nutmeg, too.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 18, 2010

This was pretty good, but I wasn't overly impressed with the texture or flavor of these. I made this into 14 cupcakes that baked for about 17 min. I used 1 c milk, 1/2 tsp salt, and 1 tsp of vanilla. Something just seemed missing. I made the maple cream cheese icing from this site, but preferred them plain.

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Jun. 20, 2010

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.

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naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 5, 2010

Good cake but definitely use the maple icing recipe from this site also.

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Reviewer:

Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Mar. 15, 2010

i say that this is really good i made it for my little brothers birthday and he just loved it. but i did triple the recipe because we have a big family and so its really good

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