How To make Maple Walnut Cake
2 2/3 c Cake flour
3/4 ts Baking soda
1/2 ts Salt
1/4 ts Baking powder
3/4 c Buttermilk
1/2 c Pure maple syrup
14 oz Unsalted butter; at rm temp
1 c Granulated sugar
1 1/4 ts Maple extract
1 ts Vanilla extract
3 Eggs
1 c Finely chopped walnuts
3 c Confectioner's sugar
1 c Marshmallow creme
Walnut halves for decoration -----nutritional data per *calories *gm protein *gm fat *gm carbo *mg sodium *mg chol Heat oven to 350. Butter and flour two 9" cake pans. Combine flour, soda, salt, and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp of the maple extract and the vanilla. Beat in eggs one at a time, beating well after each addition. Reduce speed and beat in flour mixture in three parts, alternating with buttermilk mixture. Stir in the chopped walnuts. Pour into prepared pans. Bake until a toothpick stuck into the center comes out clean, about 25 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Meanwhile, sift confectioners' sugar. With an electric mixer set at medium speed, beat remaining 8oz butter (16 tbs) until creamy. Reduce speed to low and gradually beat in confectioners' sugar. Beat in remaining 1/4tsp maple extract. With a spatula, fold in marshmallow creme. Put on cake layer on a serving plate. Spread top with about 3/4c frosting. Top with remaining layer. Spread top and sides with remaining frosting. Decorate with walnut halves. Work Time: 1 hour Total Time: 1 hour 25 minutes, plus cooling time -----
How To make Maple Walnut Cake's Videos
Maple Walnut Cake
Enjoy this video short from Welcome to my Farm | Hosted by Lisa Steele
I'm making my favorite maple walnut cake recipe and brown sugar maple bacon from The Fresh Eggs Daily Cookbook.
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MRE Maple Walnut Cake
It’s more apocalypse food in my kitchen. This time I’m making my favorite MRE cake: the Maple Walnut version. This recipe wasn’t available from Natick Labs, so I had to create my own using Southern Living’s Maple Walnut Cake recipe as my starting point. What I managed to come up with is nothing short of sensational. Deliciously dense and moist, it’s sure to keep you alive in the most demanding environments.
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Here is the Cherry Nut MRE cake video:
MRE Maple Nut Cake
½ c. high conversion shortening (3¾ ozs)
¼ c. granulated sugar
¼ c. Agave syrup
1 c. pure maple syrup
2 large eggs
1 tsp. imitation butter extract
2 tsp. vanilla extract
½ tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2½ c. all-purpose flour
½ c. water
1 c. finely chopped walnuts
Make the batter: Preheat oven to 325°F with convection oven on. Evenly coat a 9x13 inch cake pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom and up the long sides. Place sheet in the bottom and lightly spray it. In a large bowl using a mixer set on medium- high speed, cream the shortening, agave, sugar and maple syrup. Add the eggs, one at a time, creaming until light and thoroughly mixed. Add extracts, spice and leavening. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.
Bake the cake: Evenly spread the batter in the cake pan. Bake for 30 minutes. Remove the cake from the oven and let it cool for 5 minutes in the pan. Lift the cake out and cool completely on the parchment paper on a wire rack.
Package the cake: Cut the crusts off the outsides of the cake and discard or eat. Cut the cake into 6 even pieces using a long serrated bread knife. Using the 8-inch food saver roll, cuts sheets to 8 inches long and seal the end of each sheet. Place one piece of cake in each opened bag. Holding the sides and bottom edge firmly, vacuum seal each bag. Holding the sides keep the bags from squeezing the cake out of shape. Allow the cake to fully compress and vacuum cycle to complete. Store for up to a week at room temperature, or in the freezer for darn near eternity.
Maple Apple Walnut Cake
Group Project for class
You Need This! Maple Breakfast Cake Recipe - Old Cookbook Show
Maple Breakfast Cake Recipe - Glen And Friends Old Cookbook Show
Today we delve into a little culinary history from the maple sugar shacks of Ontario. Breakfast Cake? I guess that's a thing - Even if you don't eat this cake for breakfast, it's a solid maple cake recipe.
Sift together
1 ½ cups sifted pastry flour
½ cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Combine
1 egg, beaten
⅔ cup maple syrup
⅔ cup milk
1 ½ teaspoons melted butter
Add to dry ingredients. Turn into a greased 9-inch pan and sprinkle top with cinnamon and maple sugar. Bake 35 minutes at 400º.
Making Maple Syrup at home:
Making Maple Sugar:
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Maple Walnut Cake
1 cup brown sugar
3 cups cake flour
1 tbs baking powder
1 cup buttermilk
4 eggs
1 cup unsalted butter
3/4 cup maple syrup
1/2 tsp salt
1 cup crush walnuts
1 tsp vanilla
Frosting:
500 g cream cheese
1/2 cup unsalted butter
1 tsp maple extract
1/3 cup maple syrup
4 cups icing or sifted sugar
Maple Pecan Cake Recipe with Maple Buttercream
#Sponsored My favorite Maple Pecan Cake with Maple French Buttercream! This recipe is sponsored by Maple from Canada. This incredibly delicious cake is made only with 100% pure maple syrup as a sweetener – no sugar in this recipe! The delicate maple pecan cake layers are lightly brushed with extra maple syrup and frosted with the creamiest maple French buttercream! Pure maple syrup is a natural sweetener that’s derived directly from maple sap and is made with just one ingredient – 100% pure maple. You’ll love all the maple flavor in this cake recipe! It’s perfect for fall and for Thanksgiving! #ad
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