Ingredients: |
Ingredients: 1 cup butter, softened
1 cup granulated sugar
2 eggs
2 tsp maple extract
2 1/2 cups all-purpose flour
1 tsp each baking powder and baking soda
1/2 tsp ground ginger
1/4 tsp salt
3/4 cup each buttermilk and maple syrup
Candied walnuts:
2 tbsp each maple syrup and butter
1/4 tsp salt
2 1/4 cups walnut halves
Maple butter icing:
1 1/4 cups butter, softened
6 cups icing sugar
2/3 cup whipping cream
1/3 cup maple syrup
1 tsp maple extract
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Directions: |
Directions:Grease sides of two 9-inch round metal cake pans; line bottoms with parchment or waxed paper. Line small rimmed baking sheet with foil. Set all pans aside.
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in maple extract.
In separate bowl, whisk flour, baking powder and soda, ginger and salt. Stir into butter mixture alternately with buttermilk and maple syrup, making 3 additions of dry ingredients and 2 of wet. Scrape into pans; smooth. Bake in centre of 350º F oven until cake tester comes out clean, 30 minutes. Let cool in pans for 10 minutes. Turn out onto racks; peel off paper. Invert; let cool.
Candied walnuts: in bowl, microwave maple syrup, butter, 2 tbsp water and salt at high until butter is melted, 30 seconds; whisk. Add walnuts; toss to coat. Spread on baking sheet. Bake in 325ºF oven; turning once, until golden, about 20 minutes. Let cool. Reserve 12 walnuts for garnish; finely chop remainder. Set aside.
Maple butter icing: in bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in maple syrup and maple extract.
Trim layers flat if necessary; brush off crumbs. Cut each in half horizontally. Place 1 layer, cut side up, on cake plate; slid 4 strips of waxed paper under edge. Spread with scant 1 cup of the icing; sprinkle with one-third of the chopped walnuts. Repeat layers twice. Top with remaining layer, cut side down. Brush off loose crumbs. Spread scant 1 cup icing over top and side of cake to mask. Refrigerate until firm, 30 minutes. Spread with remaining icing. Remove paper strips. Press reserved walnuts onto cake just before serving. |
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