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Vermont Maple Layer Cake
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2-1/2 cups sifted flour
2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. ginger
1/2 tsp. salt
1/2 cup butter or margarine
1/4 cup sugar
2 eggs
1 cup maple syrup
1/2 cup hot water
Sift together dry ingredients. Cream butter and sugar until fluffy. Add 2 eggs one at a time, beating after each addition. Blend in the maple syrup gradually. Add hot water, alternately with the dry ingredients, to the creamed mixture. Blend thoroughly after each addition.
Pour into well greased and lightly floured 8 inch cake pans.
Bake at 350 degrees for 30-35 minutes.
FROSTING:
Combine 2 egg whites, 1/2 cup maple syrup, 3/4 cup sugar. 1/4 tsp. cream of tartar and 1/4 tsp. salt in the top of a double boiler. Cook over boiling water, beating with an electric mixer until mixture forms peaks. Remove from heat and add 1 tsp. vanilla. Beat until thick enough to spread on the cake.
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