Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site oliven.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!oliven!barb From: barb@oliven.UUCP (Barbara Jernigan) Newsgroups: net.cooks Subject: Re: Maple Cake Message-ID: <405@oliven.UUCP> Date: Mon, 26-Aug-85 12:52:33 EDT Article-I.D.: oliven.405 Posted: Mon Aug 26 12:52:33 1985 Date-Received: Wed, 28-Aug-85 20:46:51 EDT Organization: Olivetti ATC; Cupertino, Ca Lines: 80 Alas, I lost the 'address' for the person wanting a maple cake recipe -- and this, no doubt, comes too late. But, in a Family Circle Great Ideas magazine (Best-Ever Baking, Vol.10,No.9) . . . --------------------------------------------------------- MAPLE WALNUT LAYER CAKE --------------------------------------------------------- Bake at 375 for 25 minutes. Makes one 9-inch layer cake. --------------------------------------------------------- 2 1/4 cups sifted cake flour 2 1/4 tsp. baking powder 1/2 tsp. salt 3/4 cup (1.5 sticks) butter or margarine, room temp. 1 1/2 cups sugar 3 eggs 2/3 cup milk 1 tsp. vanilla Walnut Filling (recipe follows) Seafoam Frosting (recipe follows) 1. Measure flour, baking powder and salt into sifter on wax paper. Sift dry ingredients 3 times. 2. Beat butter or margarine in large bowl of electric mixer at high speed until creamy. Add sugar gradually and beat well until light and fluffy. Add eggs, one at a time, beating well after each addition. 3. Turn mixer speed to slow and add dry ingredients alternately with milk, beginning and ending with dry ingredients and beating just until smooth. 4. Grease two 9-inch layer cake pans, line with wax paper and grease paper. Pour batter into pans, dividing evenly. 5. Bake in moderate oven (375 F) 25 minutes, or until top springs back when lightly touched with fingertip. Cool in pans on wire rack 10 minutes; loosen cake around edge with knife; invert onto wire racks; remove wax paper; cool completely. 6. Place one layer on serving plate; spread WALNUT FILLING over; top with second layer. Frost side and top with SEAFOAM FROSTING. Garnish top with a ring of chopped walnuts. --------------------------------------------------------- WALNUT FILLING --------------------------------------------------------- Makes enough to fill two cake layers. --------------------------------------------------------- 2 egg yolks 1 cup ground walnuts 1/2 cup light cream 2/3 cup sugar 1/4 tsp. salt 2 tblsp. butter or margarine Beat egg yolks in small saucepan with wire whip; stir in walnuts, cream, sugar, and salt. Cook over low heat, stirring constantly, until mixture thickens and turns brown. Add butter or margarine and stir until blended. Remove from heat and cool to room temp. --------------------------------------------------------- SEAFOAM FROSTING --------------------------------------------------------- Makes enough to frost two cake layers --------------------------------------------------------- 4 egg whites 2 cups sugar 1/2 tsp. cream of tartar 1/2 cup water 1 tsp. maple flavoring Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat with electric hand mixer at high speed until well blended. Place over simmering water cook, beating constantly, until mixture forms peaks when beater is raised. Remove top of double boiler from water; add maple flavoring. Continue beating until mixture is stiff enough to spread. Frost cake while mixture is still warm.