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Maple Cream Cake

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YIELD

1 Cake

PREP

15 min

COOK

45 min

READY

1

Ingredients

2 ½ 591
CUPS ML CAKE FLOUR
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML MARGARINE
½ 118
CUP ML BROWN SUGAR *
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML MAPLE SYRUP
½ 118
CUP ML MILK
79
CUP ML MAPLE SYRUP
3 7.1E+2
CUPS ML POWDERED SUGAR
4 6E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH EGG WHITES *
1 1
DASH DASH SALT *

Directions

Sift first 4 ingred. together; set aside. Cream the oleo with the brown sugar.

Add the next 4 ingred. Add the syrup and milk mixture alternately to the dry ingred. and beat til smooth. Bake in a 8×12 loaf pan at 375 for 35 to 45 min.

Frost as follows: Combine syrup and butter in top of double boiler.

When butter is melted, gradually add sugar.

Place over hot water and let stand 10 min. stirring occasionally. Remove from heat. Beat one egg white stiff, with salt added.

Fold maple mixture and spread on cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 1054 14% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 672mg 28%
Total Carbohydrate 73g 73%
Dietary Fiber 1g 6%
Sugars g
Protein 23g
Vitamin A 30% Vitamin C 0%
Calcium 19% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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