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Maple Layer Cake

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This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Source: Martha Stewart Living, February 1999
Servings Yield

Ingredients

Directions

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171
  • SwimMomRuns
    27 OCT, 2014
    Stuck on "Step 1!" I've made the Maple Frosting, and it turned out well. Twice now, I've tried to cream the butter, but when I add the (pure) maple syrup, the creamed butter turns in to little "grains" and won't incorporate into all the expensive maple syrup. The first time, I decided my butter was too soft (microwaved) and became oily. The second time, I fear it was still too cold.... Feeling a bit like Goldie Locks! Starting a 3rd with fresh butter and will wait for room temp. Hints/help?
    Reply
  • MS12034233
    8 MAR, 2014
    I made this cake for my husband's birthday yesterday. I followed the directions to a T, except for one minor detail: I replaced the walnuts with BACON! It. Was. Amazing.
    Reply
  • J3ANA
    13 JUN, 2012
    Delicious cake! I ended up having to add an extra 1/2 C of flour because I felt the batter was too soupy.
    Reply
  • autoshowcase
    10 JUN, 2010
    Since real Maple syrup is a favorite of mine I had to make this. Wow what a delicious and moist cake! I was surprised it called for so much Maple syrup since most recipes only call for tablespoons or half a cup. 4 cups total is a LOT! Also 4 sticks of butter seemed like a lot as well, but after it was all said and done this was an AMAZING cake!
    Reply
  • LadyAlethea
    17 MAR, 2008
    This cake is fairly easy to make... A little on the pricey side, thanks to the maple syrup, but worth every penny and all of the effort. I used candied walnuts instead of plain to decorate the cake; it's a VERY VERY rich cake, so I stick with the plain walnuts in the cake itself. My family and friends request this cake fairly often in the fall and winter and I always try to oblige!! :^)
    Reply

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