Butternuts have a sweet, rich and creamy flavor; I paired these with Massachusetts famous Maple Syrup for a wonderfully delicious Maple Syrup Cake. Rich in flavor with a delicate crumb bottom and slathered with pure Maple Syrup. Nothing could be more inviting on a cool spring evening.
1/2 cup Shortening
1/2 cup Sugar
1/2 cup Maple syrup
1 tsp Vanilla
2 Eggs, well beaten
1 3/4 cups Cake flour
1 tsp Salt
2 1/2 tsp Baking powder
1/4 cup Milk
1/2 cup Chopped nuts (butternuts preferred)
Quick Maple Frosting1/2 cup Maple syrup
2 cups Confectioners' sugar
1 Tb Butter
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 9 inch square pan
Cream the shortening, add in the sugar
gradually, cream well together. Add maple syrup, a small amount at a time,
beating well after each addition. Add vanilla and eggs, beat the mixture vigorously.
Sift the flour, salt and baking powder, add to the mixture alternately with milk.
Mix only enough to blend the flour. Stir in the chopped nuts, then pour Maple Syrup Cake batter into prepared pan. Bake maple cake for suggested time.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!