Maple Syrup Cake
|Sifted cake flour||2 2⁄3 Cup (42.67 tbs), sifted|
|Baking powder||3 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Lightly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||7 , well beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Maple sugar frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Sift the flour, baking powder, and salt together; set aside.
Cream butter; gradually add brown sugar, creaming until fluffy.
Add egg yolks in thirds, beating thoroughly after each addition.
Beating until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of milk and maple syrup in thirds to the creamed mixture.
Turn batter into 3 prepared 8-inch layer cake pans and spread evenly to edges.
Bake at 350°F 45 to 50 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost cake with Maple Sugar Frosting.
Sprinkle walnuts around outside edge of top.