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Maple Syrup Cake
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2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup butter
1/4 cup brown sugar
2 eggs
1/4 cup milk
1 cup pure maple syrup (do not substitute)
BROWN SUGAR CREAM:
1-1/2 cups heavy cream
1 tsp. vanilla
1 tbl. maple syrup
4 tbl. brown sugar
Sift the flour, baking powder, salt, and spices together into a bowl and set aside.
Cream the butter until softened, add the brown sugar and beat until fluffy. Beat in the eggs. Gradually add the maple syrup, beating constantly.
Fold in the reserved flour mixture alternately with the milk.
Pour batter into two greased and floured 8 inch round cake pans.
Bake for 25-30 minutes or until cake tests done with a wooden pick.
To make the brown sugar cream, whip the cream until soft peaks form. Add the vanilla and gradually add the brown sugar,and maple syrup beating until stiff.
To make the Brown Sugar Cream- Whip the cream until soft peaks form. Add the vanilla, and gradually add the brown sugar and 1 tablespoon maple syrup, beating until stiff
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