Maple syrup cake ii
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| ½ | cup | Sugar |
| ½ | cup | Maple syrup |
| 1 | teaspoon | Vanilla |
| 2 | eaches | Eggs, well beaten |
| 1¾ | cup | Cake flour |
| 1 | teaspoon | Salt |
| 2½ | teaspoon | Baking powder |
| ¼ | cup | Milk |
| ½ | cup | Nuts (butternuts preferred in Vermont) |
Directions
Cream shortening, add sugar gradually and cream well together. Add maple syrup a small amount at a time, beating well after each addition, add vanilla. Add well beaten eggs and beat the mixture vigorously. Sift flour, salt and baking powder together and add to first mixture alternately with the milk. Mix just enough to blend flour after each addition of flour. Stir in nut meats and pour into 2 greased 8 inch pans. Cook in 375 F. oven from25 to 30 minutes. Frost with maple frosting. Frosting. 1 cup maple syrup 2 egg whites pinch salt 1 tsp. vanilla Cook syrup until it forms a firm but not hard ball when tested in cold water. Let stand off stove while you beat the whites with pinch of salt until stiff but not dry. Add syrup in a fine stream, beating constantly with rotary or electric beater.
Continue to beat until frosting holds it shape. Add vanilla, and frost. From: Vermont Cook Book Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-24-94