Hello from “just over the hilltop” on the ninth day of “slow the spread” in our lives. With many of us having closed our businesses and may be working from home or tending to our family, I hope this next recipe will put a smile on your families face and lighten the cares momentarily. This cake uses more maple syrup than the previous muffins and cookies but really “takes the cake.”
Maple Syrup Cake
As I’ve said before, I usually have the ingredients listed in the order in which I start and then add to the recipe. Here we go……..Stir 2 ¼ cups unbleached flour, ½ cup sugar, 3 teaspoons baking powder, and a little salt in a large bowl. Add ½ cup Crisco, ¼ cup milk, 1 cup maple syrup and beat for two minutes. Now I am a wooden spoon and stainless steel mixing bowl person, so I count a minimum of 200 stirs. I usually need to use both arms and I count by tens. That hopefully keeps my mind in good working order.
Now add 2 eggs and another ¼ cup milk (I add about 2 or 3 extra teaspoons) and beat another 2 minutes. Or stir another 200 times. Pour into 2 nine inch round pans that have been greased and floured. Bake 25-30 minutes in a preheated 350 degree oven.
Mix 1/3 cup softened butter, 3 cups confectioners sugar, ½ cup maple syrup. If needed add a little milk, under 1 teaspoon should work. Frost your layers and sprinkle with chopped walnuts if you like them.
This is a delicious and special cake to make during the sugaring season and especially during these uncertain and disrupted days. Be safe, fear not, and bake for you and your family. Sharon