How To make Maple Walnut Cake
2 2/3 c Cake flour
3/4 ts Baking soda
1/2 ts Salt
1/4 ts Baking powder
3/4 c Buttermilk
1/2 c Pure maple syrup
14 oz Unsalted butter; at rm temp
1 c Granulated sugar
1 1/4 ts Maple extract
1 ts Vanilla extract
3 Eggs
1 c Finely chopped walnuts
3 c Confectioner's sugar
1 c Marshmallow creme
Walnut halves for decoration -----nutritional data per *calories *gm protein *gm fat *gm carbo *mg sodium *mg chol Heat oven to 350. Butter and flour two 9" cake pans. Combine flour, soda, salt, and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp of the maple extract and the vanilla. Beat in eggs one at a time, beating well after each addition. Reduce speed and beat in flour mixture in three parts, alternating with buttermilk mixture. Stir in the chopped walnuts. Pour into prepared pans. Bake until a toothpick stuck into the center comes out clean, about 25 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Meanwhile, sift confectioners' sugar. With an electric mixer set at medium speed, beat remaining 8oz butter (16 tbs) until creamy. Reduce speed to low and gradually beat in confectioners' sugar. Beat in remaining 1/4tsp maple extract. With a spatula, fold in marshmallow creme. Put on cake layer on a serving plate. Spread top with about 3/4c frosting. Top with remaining layer. Spread top and sides with remaining frosting. Decorate with walnut halves. Work Time: 1 hour Total Time: 1 hour 25 minutes, plus cooling time -----
How To make Maple Walnut Cake's Videos
Dessert: Tasty Royal Walnut Cake Recipe - Natasha's Kitchen
Are you wondering how to prepare Royal Walnut Cake? This Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! YOU CAN DO IT!
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No Flour - No Sugar - Maple Walnut Cake
Hi Guys,
today I am showing you how to prepare a easy and healthier version of a Maple Walnut cake without Flour and sugar.
Here are the ingredients:
Cake:
2 cans of Beans of choice
125 ml of Maple Sirup or substitute
1 Tbsp. Vanilla extract
4 Eggs ( whole)
1/2 cup of Coconut oil
Icing:
115 gr. ( 4 oz.) Fat Free Creme Cheese
1-2 Tbsp. Butter
1-2 Tbsp. Maple Sirup or substitute
1 Tsp. Vanilla extract
1/2 Cup Icing sugar I used Xylotol.
Music:
Maple walnut chiffon cake
2 cup cake flour
1 1/2 cup granulated sugar
1 Tbsp baking powder
1 Tbsp cinnamon powder
1 tsp vanilla extra
1/2 tsp maple extra
3/4 cup canola oil / vegetable oil
3/4 cup luck warm water
7 egg yolk
8 egg whites
1/2 tsp salt
1/2 tsp cream tartar
1/2 cup toasted walnuts
Maple frosting
1 1/2 cup brown sugar
2 egg whites
1 1/2 tsp corn syrup
1 tsp maple extra
1/3 cup luck warm water
Garnish
Toasted
Walnuts
Preheat oven 325 degrees
75-80 minutes
MRE Maple Walnut Cake
It’s more apocalypse food in my kitchen. This time I’m making my favorite MRE cake: the Maple Walnut version. This recipe wasn’t available from Natick Labs, so I had to create my own using Southern Living’s Maple Walnut Cake recipe as my starting point. What I managed to come up with is nothing short of sensational. Deliciously dense and moist, it’s sure to keep you alive in the most demanding environments.
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Here is the Cherry Nut MRE cake video:
MRE Maple Nut Cake
½ c. high conversion shortening (3¾ ozs)
¼ c. granulated sugar
¼ c. Agave syrup
1 c. pure maple syrup
2 large eggs
1 tsp. imitation butter extract
2 tsp. vanilla extract
½ tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2½ c. all-purpose flour
½ c. water
1 c. finely chopped walnuts
Make the batter: Preheat oven to 325°F with convection oven on. Evenly coat a 9x13 inch cake pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom and up the long sides. Place sheet in the bottom and lightly spray it. In a large bowl using a mixer set on medium- high speed, cream the shortening, agave, sugar and maple syrup. Add the eggs, one at a time, creaming until light and thoroughly mixed. Add extracts, spice and leavening. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.
Bake the cake: Evenly spread the batter in the cake pan. Bake for 30 minutes. Remove the cake from the oven and let it cool for 5 minutes in the pan. Lift the cake out and cool completely on the parchment paper on a wire rack.
Package the cake: Cut the crusts off the outsides of the cake and discard or eat. Cut the cake into 6 even pieces using a long serrated bread knife. Using the 8-inch food saver roll, cuts sheets to 8 inches long and seal the end of each sheet. Place one piece of cake in each opened bag. Holding the sides and bottom edge firmly, vacuum seal each bag. Holding the sides keep the bags from squeezing the cake out of shape. Allow the cake to fully compress and vacuum cycle to complete. Store for up to a week at room temperature, or in the freezer for darn near eternity.
You Need This! Maple Breakfast Cake Recipe - Old Cookbook Show
Maple Breakfast Cake Recipe - Glen And Friends Old Cookbook Show
Today we delve into a little culinary history from the maple sugar shacks of Ontario. Breakfast Cake? I guess that's a thing - Even if you don't eat this cake for breakfast, it's a solid maple cake recipe.
Sift together
1 ½ cups sifted pastry flour
½ cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Combine
1 egg, beaten
⅔ cup maple syrup
⅔ cup milk
1 ½ teaspoons melted butter
Add to dry ingredients. Turn into a greased 9-inch pan and sprinkle top with cinnamon and maple sugar. Bake 35 minutes at 400º.
Making Maple Syrup at home:
Making Maple Sugar:
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Maple Nut Chiffon Cake (2023)
In this video, I'm using shelf stable ingredients to make a Maple Walnut Chiffon cake. I walk you though step by step how to make this cake vintage style cake.
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Print the recipe here ---
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00:00 Introduction
01:05 Ingredients
02:03 preheat the oven to 325F
02:23 Mixing the batter
05:16 Beating the egg whites
06:38 folding in the egg whites
07:57 Add the batter into the pan and baking
09:50 Second temperature