Maple Syrup Cake with Creamy Maple Frosting
The sweet creamy icing on this flaky, rich cake = pure maple magic. No, really! It is the perfect maple dessert, offering a blend of strong maple flavor using our pure maple syrup and just a hint of spice from the ginger used in the cake batter. Make it for your next picnic or weekend dessert. It won't disappoint you if you love pure maple!
1/2 cup shortening
1/2 cup sugar
1 egg yolk
1 cup pure Brantview Farms Maple syrup
2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp ginger
1/2 tsp salt
1/2 cup hot water
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/3 cup pure Brantview Farms Maple syrup
2 1/2-3 cups powdered sugar, divided
2 T milk, light cream or half-and-half
1/2 tsp vanilla extract
1/2 tsp maple extract/flavoring (optional)
For the cake - cream shortening and sugar. Beat in eggs until fluffy. Mix in pure maple syrup. Blend in dry ingredients with water in thirds. Bake cake in 9x13, tube or 9" cake pan at 375 degrees. 9x13 for 30-35 minutes; 9" 25-30 minutes; tube pan for 40-45 minutes.
To make the icing - place the butter, brown sugar and pure maple syrup in a saucepan over medium heat, stirring constantly. Once boiling, reduce the heat to medium low and continue stirring for 3-5 minutes until the brown sugar is dissolved. Remove the mixture from the stove and let it stand to cool to room temperature. Do not rush the process by placing mixture in fridge! Leave it cool on counter/sink until it is room temperature. Pour the cooled mixture into a mixing bowl and gradually beat the powdered sugar and milk or cream into it. Add the vanilla (and maple flavoring if desired) to the mixture. Use milk to thin mixture or powdered sugar to thicken until it reaches the desired spreading consistency.
Cake recipe is from the Northwestern PA Maple Producers Association, 1991
Icing recipe is from the spruceeats.com