Return to the Dessert Exchange Forum | Post a Follow-Up

RECIPE: Maple Nut Cake-no heart stopper

Posted by Roselin32 (My Page) on
Mon, Aug 11, 03 at 21:19

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.

Follow-Up Postings:

RE: RECIPE: Maple Nut Cake-no heart stopper

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

RE: RECIPE: Maple Nut Cake-no heart stopper`

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

RE: RECIPE: Maple Nut Cake-no heart stopper

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?

RE: RECIPE: Maple Nut Cake-no heart stopper

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.

RE: RECIPE: Maple Nut Cake-no heart stopper

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

RE: RECIPE: Maple Nut Cake-no heart stopper

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

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Dessert Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here