MENNONITE MAPLE WALNUT CAKE
A rich maple flavored cake. No milk in this.
Provided by Mikekey * @Mikekey
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Lightly coat an 8-square baking pan with nonstick cooking spray.
- Beat together butter, eggs, and syrup.
- Sift together flour, baking powder, and salt, and stir into butter mixture gradually. Beat with whisk until smooth fold in walnuts.
- Pour into a greased square pan and bake 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool completely in pan on wire rack before frosting.
- To make frosting, Melt butter and blend in the powdered sugar. Add just enough maple syrup yo bring it to spreading consistency.
- Frost top of cake and serve.
MAPLE WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
- Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
- Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
MENNONITE APPLE DAPPLE CAKE
This recipe appeared in the September 2008 issue of 'Taste of the South' magazine and it hails from the 'Mennonite Country-Style Recipes book. It is a little different than the other posted 'Zaar recipes, saving it here for later use!! **Be sure to read my note about 'Vanilla' at the bottom of this recipe!!
Provided by Chef53Kathy
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350*, Grease a 9 inch tube or Bundt pan and set aside.
- In a large mixing bowl beat eggs with an electric mixer. Add the vanilla and sugar, beating well.
- MIx 1/4 cup flour with the apples, nuts and coconut and set aside. Add remaining dry ingredients to the egg mixture and combine. Fold the fruit mixture into the batter and pour into the prepared pan. Bake for 70 minutes, remove from oven and allow to cool for 5 minutes. Remove cake from pan. Meanwhile combine topping ingredients in a saucepan and boil for 2-3 minutes, pour hot topping over warm cake.
- **This recipe can also be baked in a 13x9 inch pan plus a 9x5 loaf pan for 40-45 minutes.
- ** I love to bake, bake professionally, and have found Mexican Vanilla to be more aromatic and tastier than most brands in the stores. I order it my the case, yes, 12 quarts about every two years. The brand that I buy is 'LaVencedora' and I was introduced to it in Santa Fe, New Mexico. It is available on line by searching the name, try it, you will never use any other vanilla!
Nutrition Facts : Calories 702, Fat 38.7, SaturatedFat 9.8, Cholesterol 67.1, Sodium 383.7, Carbohydrate 85, Fiber 2.7, Sugar 58.1, Protein 6.8
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- Sift together flour, baking powder, and salt, and stir into butter mixture gradually. Beat with whisk until smooth fold in walnuts.
- Pour into a greased square pan and bake 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
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