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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



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How would you rate this recipe?
  • 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?
    • MS11665903
      26 MAR, 2015
      to SwimMomRuns: the butter and syrup will come together if you keep mixing. Cream the butter all by itself till it is fluffy then add the syrup (it looks funny and grainy and that is ok) the eggs will also look grainy but have faith and keep the mixer going.
  • 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.
  • 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.
  • 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!
  • 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!! :^)

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