MAPLE SYRUP CAKE
Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time
Provided by Mary Berry
Categories Dessert, Dinner
Time 2h10m
Number Of Ingredients 12
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.
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
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 PUDDING CAKE
Make and share this Maple Syrup Pudding Cake recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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 CAKE WITH MAPLE SYRUP FROSTING
Provided by Matt Lewis
Categories Cake Milk/Cream Mixer Egg Dessert Bake Easter Fourth of July Mother's Day Walnut Birthday Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
- Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
- For frosting:
- Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
- Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
- Cut cake into wedges and serve.
MAPLE SYRUP UPSIDE-DOWN CAKE
This cake combines the traditional tastes and textures of an upside-down cake with the wonderful flavor of maple. I found this great recipe on-line when I was searching for recipes using pure maple suryp. Enjoy.
Provided by CarolAT
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.3, Fat 1.4, SaturatedFat 0.8, Cholesterol 16.2, Sodium 70.3, Carbohydrate 22.4, Fiber 0.2, Sugar 14.4, Protein 1.5
PARSNIP & MAPLE SYRUP CAKE
Steps:
- 1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt margarine, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. 2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the cream cheese and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
MAPLE SYRUP CAKE WITH MAPLE FROSTING
Posted in response to a request for a Maple Syrup Cake somewhere on Zaar that nobody could locate. This one comes from Massachusetts Favorite Maple Syrup Recipes.
Provided by Heather U.
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE CAKE:.
- Prepare a 9-inch square pan and preheat oven to 375°F.
- Cream shortening; add the sugar gradually and cream well together.
- Add maple syrup a small amount at a time, beating well after each addition.
- Add vanilla and eggs, and beat the mixture vigorously.
- Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
- Stir in the nut meats and pour into a greased 9-inch square pan.
- Bake in 375F oven for 25 minutes.
- FOR THE FROSTING:.
- Bring syrup to boil for one minute.
- Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.
Nutrition Facts : Calories 516.3, Fat 18.2, SaturatedFat 4.7, Cholesterol 51.3, Sodium 442.2, Carbohydrate 85.2, Fiber 1.1, Sugar 59.1, Protein 5.1
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
MAPLE SYRUP LAYER CAKE
Maple syrup gives this cake a wonderfully different flavor. Frost with a maple butter cream icing or a cream cheese icing or a Cool Whip frosting.
Provided by LizCl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.3, Sodium 450.7, Carbohydrate 46.2, Fiber 0.8, Sugar 24.4, Protein 3.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #healthy #desserts #oven #cakes #dietary #brunch #equipment #4-hours-or-less
You'll also love