Maple Syrup Cake Food

MAPLE SYRUP PUDDING CAKE

Steps:

• Bring 1 maple syrup almost to a boil.
• Cream together butter, sugar and egg.
• Combine and add milk, flour,baking powder and salt.
• Grease and flour one 8 inches cake pan.
• Add maple syrup; drop in chopped pecans.
• Cover with cake batter and bake at 350 degrees for
• 20-30 minutes. Turn upside down and serve with ice-cream.

MAPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
• Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
• Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
• Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

MAPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
• In a large bowl, mix together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy.
• Add the eggs one at a time, beating until well combined.
• Beat in the maple syrup gradually.
• Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
• Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
• To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
• When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.

MARY BERRY'S MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 8 inch cake tin.
• Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
• Pre-heat the oven to 325.
• Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
• Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface.
• Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
• Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
• Decorate the top with the shredded orange zest.
• Store in the refrigerator.

MAPLE SYRUP LAYER CAKE

Steps:

• Cream butter and sugar well. Add in eggs, one at a time, beating well after each addition.
• Blend in maple syrup and vanilla.
• Gradually add sifted dry ingredients by thirds, alternately with the hot water; and ending with dry ingredients. Gently stir in walnuts.
• Pour into 2- 8 inch greased and floured layer pans.
• Bake at 350 degrees for 30-35 minutes.
• Cool on wire rack for 10 minutes. Remove layers and cool completely on wire racks.
• Frost.

MAPLE SYRUP UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
• Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
• Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
• Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
• Serve warm with ice cream or whipped topping if desired.