Maple Walnut Cake

2/3 C. walnuts...................................3/4 C. pure maple syrup

1 C. sugar.........................................1/2 C. milk

2-1/4 C. cake flour (not self-rising)....1/2 t. maple flavoring

2 t. baking powder............................3/4 C. butter or margarine, softened

1/2 t. salt...........................................3 large eggs

1/4 t. baking soda.............................Maple buttercream frosting (recipe follows)

Grease & flour two 8" round cake pans. In a food processor, with knife blade attached (or with blender or chopper), blend walnuts and 2 T. sugar until nuts are finely ground. In a medium bowl, combine dry ingredients. In a two-cup measuring cup, mix together the maple syrup, milk, & flavoring. In a large mixing bowl, beat butter or margarine & remaining sugar on low speed till blended. Increase speed to high & beat till mixture has a sandy appearance, about 2 minutes, scraping bowl occasionally. At medium-low speed, add eggs, one at a time, beating well after each egg. Alternately add flour mixture & maple mixture, beginning & ending with flour. Mix until batter is smooth, scraping bowl occasionally. Don't overmix. Fold in ground walnut mixture. Pour batter into prepared pans. Bake at 350° for 25-30 minutes or until pick inserted near center comes out clean. Cool in pans on racks for 10 minutes; invert to racks to cool completely. When cool, fill & frost with Maple Buttercream if desired or just fill with Maple buttercream (Deborah's choice) and frost with regular buttercream.

Maple Buttercream      

1/2 C. flour....................................2/3 C. pure maple syrup

1/3 C. sugar..................................1 C. butter, softened

1 C. milk.......................................1/4 t. maple flavoring

In a two-quart saucepan, mix flour & sugar with a wire whisk until blended. Gradually whisk in milk & maple syrup until smooth. Cook over medium-high heat, stirring often until mixture thickens & boils. reduce heat to low & cook two minutes, stirring constantly. Cool completely. In a large bowl, beat butter at medium speed until creamy. Gradually beat in cooled milk mixture. Beat in maple flavoring. Increase speed to medium-high, beat until smooth & easy spreading consistency.

Submitted by Deborah Davis- VA  CASANOVA newsletter

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