Maple Syrup Cake


Maple Syrup Cake

2 1/2 cups cake flour or 2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup sugar
1 egg, lightly beaten
1 egg yolk, lightly beaten
1 cup pure maple syrup
1/2 cup hot water
Maple Icing (recipe follows)
1/2 cup coarsely chopped walnuts, toasted

Grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high-speed for 30 seconds. Add sugar; beat until well combined. Add egg, egg yolk and maple syrup; beat for 1 minute more. Alternately add flour mixture and hot water to butter mixture, beating on low speed after each addition until combined. Spoon batter into the prepared pan; spread evenly.
Bake in a 375 degree F oven for 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely. Spoon Maple Icing over cake and sprinkle top with walnuts. Makes 12 servings.
Maple Icing


1 1/2 cups powdered sugar
2 tablespoons softened butter
1/4 cup pure maple syrup
2 – 3 teaspoons milk

In a medium bowl beat 1/2 cup powdered sugar and softened butter with an electric mixer on medium speed until combined. Beat in pure maple syrup. Beat in 1 cup additional powdered sugar. Add milk, 1 teaspoon at a time, to make drizzling consistency. Makes about 1 cup.

Source: Midwest Living

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