Maple Syrup Nut Cake
Yield
1 cakePrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
maple syrup
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
nuts
chopped |
|
| ½ | cup |
sugar
white |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
soft |
*
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
maple syrup
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
nuts
chopped |
|
| 118 | ml |
sugar
white |
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
soft |
*
|
| 2 | large |
eggs
|
|
Directions
Sift dry ingredients together into bowl.
Add syrup, shortening and milk; beat 2 minutes.
Add eggs and beat 2 minutes. Add choppeed nuts and mix well.
Pour into 2 greased and floured 9" pans. Bake in 350? oven for 25 to 30 minutes.
Frost.
