from Grandma’s Cookies, Cakes, Pies and Sweets
Nova Scotia has a lot of maple syrup producers for its size – around 150 farms that produce 57,000 gallons of syrup per year. A day spent at a maple farm, tasting fresh syrup is a highlight of the winter for many families. This delicious cake is imbued with the flavour of maple, but if you want a stronger maple taste, use a mix of maple and granulated sugar instead of just the granulated sugar. I prefer the flavour and texture of toasted nuts – toast them in the preheated oven for 8 to 10 minutes, if this is your preference, too.
Ingredients
½ cup (125 mL) butter
½ cup (125 mL) granulated sugar OR
¼ cup (60 mL) granulated sugar plus ¼ cup (60 mL) maple sugar
½ cup (125 mL) maple syrup
1 tsp (5 mL) vanilla extract
2 eggs, beaten
1 ¼ cups (425 mL) all-purpose flour
2 ½ tsp (12 mL) baking powder
½ tsp (2.5 mL) salt
¼ cup (60 mL) milk
½ cup (125 mL) chopped walnuts, toasted if preferred
Directions
Preheat oven to 350F/160C. Grease an 8-inch by 8-inch (25-cm by 25-cm) square pan and set aside.
In a bowl, cream together the butter and sugar until light and fluffy. Add maple syrup a little at a time mixing well, then stir in vanilla extract. Stir in the eggs.
In a separate bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, alternating with milk. Stir in the nuts.
Pour the batter into the pan and bake for 30 minutes or until a cake tester comes out clean with crumbs.
Yields 12 servings
Nada’s Tips & Tricks: You can serve the cake with a butter and maple syrup sauce or a maple frosting and garnished with crushed walnuts.
Contents and images used with permission by Formac Publishing. Grandma’s Cookies, Cakes, Pies and Sweets – Formac