Maple Syrup Cake With Maple Syrup Icing

Spring is just around the corner and the running of the maple syrup down East will give this cake the justice it deserves.  Just kidding! It somehow sounded like it all related. You just have to remember that using maple syrup affects the length of cooking time. (all good things take time).

  • 3 cups flour
  • 1 tbsp. baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, room temperature
  • 2 tbsp. solid shortening
  • 2 cups maple syrup ( Grade B, if you can get it)
  • 3 large egg yolks
  • 1 large egg
  • 1  1/4 cups whole milk
  • 1 cup pecans, coarsely chopped

Preheat oven to 325 degrees. Butter  two 8″ round  cake pans with at least 2″ high sides. Line the bottoms with buttered parchment paper. Dust with flour and set aside.

Sift the flour, baking powder and salt into a medium bowl. With an electric mixer, beat the butter and shortening until light and fluffy. Add the maple syrup and beat until smooth (about 3 minutes). Add the egg yolks and egg, one at a time, mixng well to combine. Beat the flour and milk alternately in 2 additions. Fold in the pecans.

Divide equally in the cake pans  (about 3 1/2 cups each pan) smooth the tops with an off-set spatula.

Bake the cakes until a toothpick inserted in the center comes out clean. (about 55 minutes). Cool the cakes in the pans for 20 minutes. Run a sharp knife around the edges to loosen and invert on cake racks. Remove the parchment and cool completely.

  • Icing
  • 3 cups icing sugar
  • 1 – 8 oz. pkg. of Philadelphia cream cheese
  • 1/2 cup unsalted butter
  • 2 tbsp. maple syrup
  • toasted pecans for garnish

Sift the icing sugar into a medium bowl. In your electric mixer, beat the butter and cream cheese until completely smooth. Add the powdered sugar and maple syrup slowly and beat until smooth. Do not overbeat as it may become too soft.

Put one cake on a pretty plate and spread about 1 cup of the frosting over the cake. Add the second layer and frost with the remaining icing. Arrange the pecan halves around the edge of the cake.

Slice, serve and you will hear all the accolades for days. This cake sounds super sweet but it isn’t.




Leave a Reply

Your email address will not be published. Required fields are marked *