RECIPE: Maple Nut Cake-no heart stopper

roselin32August 11, 2003

But a nice cake nevertheless.

1 c shortening

1/2 c firmly packed brown sugar

1 c maple syrup

2 large eggs

2 1/2 c all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground nutmeg

1/2 c hot water

1/c c sherry

1 c chopped, toasted pecans

Beat shortening at med. speed with mixer til fluffy;gradually add sugar, beating well. Add syrup and eggs beating til blended. Combine dry ingredients and add alternately with hot water and sherry ending with flour mixture. Beat at low speed after each addition. Stir in pecans. Pour into a greased and floured 9x13" pan. Bake at 350° for 30 minutes or til tests done. Cool completely before frosting with:

1/4 c butter, softened

2 1.4 c sifted powdered sugar

2-3 T milk

1/2 tsp maple extract.

Beat butter til creamy: add 1 c sugar and beat well. Add remaining sugar, milk and extract beating until spreading consistency.

Decorate with 12-15 pecan halves if desired.

RL`

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ginger_st_thomas

Is that 1/2 cup sherry or 1 cup? This sounds really tasty.

    Bookmark   August 11, 2003 at 9:31PM
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roselin32

Well, it is supposed to be 1/2 c but..........yes, it is.
RL

    Bookmark   August 11, 2003 at 9:57PM
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Marlen

Roselin, I am always looking for new cake recipes so I'll certainly will give this one a try.
Do you use sweet or dry sherry, or does it matter?

    Bookmark   August 12, 2003 at 7:24AM
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roselin32

I use the dry because that is what I always have on hand. If you like to drink sherry, sometime try Shooting Sherry.
A Brit friend introduced me to that and I really like it. Have trouble finding it here sometimes but a couple of the liquor stores carry it.
RL

    Bookmark   August 12, 2003 at 9:31AM
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Bridget

Is that cooking sherry, like holland hall, or do I get it at a liquor store?

    Bookmark   August 26, 2003 at 3:14AM
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roselin32

Bridget, I buy mine at the liquor store. The cooking sherry has too much salt in it.
RL`

    Bookmark   August 26, 2003 at 12:59PM
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