Vermont Spice Cake Food

VERMONT MAPLE-PECAN CAKE

Vermont Maple-Pecan Cake image

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
GLAZED PECANS:
3 tablespoons light corn syrup
1/3 cup pecan halves
FROSTING:
1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

Steps:

In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

VERMONT SPICE CAKE

Vermont Spice Cake image

Enjoy this maple-flavored cake crowned with a cream cheese frosting sprinkled with chopped nuts.

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
3 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups granulated sugar
¾ cup butter
3 large eggs large eggs
1 ½ cups LIBBY'S® 100% Pure Pumpkin
½ cup NESTLE® CARNATION® Evaporated Milk
¼ cup water
1 ½ teaspoons vanilla extract
1 (8 ounce) package cream cheese
⅓ cup butter
3 ½ cups sifted confectioners' sugar
2 teaspoons maple flavored extract
chopped nuts and nut halves (optional)

Steps:

PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 88.5 g, Cholesterol 114.3 mg, Fat 25.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.6 g, Sodium 511.8 mg, Sugar 61.9 g

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