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Maple Nut Chiffon Cake Recipe

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This recipe for Maple Nut Chiffon Cake, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Baker
Added: Tuesday, September 22, 2009


2 1/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
3/4 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 unbeaten egg yolks (save whites)
2 tsp. maple flavoring
3/4 c. cold water
1 c. chopped pecans
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
Maple Butter Frosting:
1/4 c. butter, softened
2 c. sifted powdered sugar
1/8 tsp. salt
3 T. cream (half 'n half)
1 tsp. maple flavoring

Measure, then sift together into a medium bowl: flour, sugar, brown sugar, baking powder, and salt. Into that put: vegetable oil, egg yolks, maple flavoring, and cold water. Beat until smooth then add pecans. Into a large bowl, beat egg whites and cream of tartar until stiff 3 to 5 minutes. Pour all the 1st ingredients onto egg whites and fold in by hand. Pour into ungreased tube pan. Bake at 325 for 10-15 minutes. Invert until cool. (1 1/2 hrs.) Mix frosting ingredients together until smooth. Additional cream can be added for spreading consistency.

Personal Notes:
Personal Notes:
My Dad's favorite!




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