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Cakes

MAPLE APPLE CAKE/PIE
Ingredients:
5 large cooking apples, peeled, sliced
½ cup maple syrup
2 Tbsp butter
1 egg
¼ cup butter
½ cup white sugar
½ tsp vanilla
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup whipping cream
¼ cup maple syrup
Directions:
Heat oven to 350°. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter, and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 min. or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with the maple whipped cream.

MAPLE BREAKFAST CAKE
Ingredients:
1 ½ cup sifted pastry flour
½ cup whole-wheat flour
4 tsp baking powder
1 tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 egg, beaten
1 cup maple syrup
2/3 cup milk
1 ½ tsp melted butter
Directions:
Sift together first six ingredients. Combine remaining items, and add to dry ingredients. Turn into a greased 9″ pan and sprinkle top with cinnamon and maple syrup. Bake for 35 minutes at 400°.

KATE’S COSMIC CARROT CAKE
Ingredients:
4 eggs
1 cup maple syrup
1¼ cups oil
½ cup sour cream
1 Tbsp lemon juice
1 tsp vanilla
1 tsp almond extract
1 cup whole wheat flour
1 cup unbleached flour
1½ cups finely ground almonds
½ tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1 tsp allspice
grated rind of 1 orange
2 cups grated carrots
1 cup raisins
Directions:
Preheat oven to 350°. With an electric mixer, beat the eggs on high speed for 1 minute. Add next five ingredients and continue beating another minute. Sift flour. Toss in the almonds, salt, baking powder, spices, and grated orange. Make a well in the dry ingredients, and then add the liquid all at once. Mix until smooth – just briefly and don’t over-mix. Fold in carrots and raisins. Turn into a buttered 9×13″ baking pan. Bake for 35-40 minutes, until a toothpick emerges clean. Frost when cool.
Cosmic Frosting:
12 oz soft cream cheese
2/3 cup maple syrup, room temperature
1 tsp vanilla
1 tsp grated lemon rind (optional)
Beat the cream cheese with an electric mixer, drizzling in the maple syrup and vanilla. Mix until lump-free, adding the lemon rind if you like.
CHOCOLATE (OR CAROB) CAKE
1 cup unbleached flour
1¼ cups whole-wheat pastry flour
1 tsp baking soda
¼ tsp salt
½ cup cocoa powder (or carob)
½ cup brown sugar
½ cup corn oil
¾ cup water
1¼ cups maple syrup
1 Tbsp cider vinegar
2 tsp vanilla
Directions:
Sift the two flours together, along with the baking soda, salt, and carob powder. Stir in the brown sugar. In a large mixing bowl, stir together the oil, water, honey, cider vinegar, and vanilla until well blended. Then add the dry ingredients, mixing at medium speed until well blended (about 2 min.).
Lightly oil and flour the cake pans. Divide the batter equally between the two pans and bake the cakes in a pre-heated oven for about 20 minutes at 350°, or until done (a toothpick comes out of the center clean). Cool the cakes for about 10 minutes, then remove from the pans and cool completely. Frost the cakes with an icing of your choice.

MAPLE CORN BREAD
Ingredients:
1 1/3 cups sifted all-purpose flour
4 tsp baking powder
½ tsp salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
¼ cup butter, melted
¼ cup maple syrup
½ cup walnuts, coarsely chopped
Directions:
Heat oven to 375°. Grease 9-inch square cake pan. Sift flour, baking powder, and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining ¼ cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

MAPLE CREAM CAKE
Ingredients:
2½ cup cake flour
3 tsp baking powder
½ tsp soda
½ tsp salt
½ cup butter
½ cup brown sugar
2 eggs
½ tsp vanilla
¾ cup maple syrup
½ cup milk
Maple Butter Frosting:
1/3 cup maple syrup
3 cup powdered sugar
4 Tbsp butter
1 egg white
Dash salt
Directions:
Sift first 4 ingredients together; set aside. Cream butter with brown sugar. Add the next 4 ingredients. Add them alternately to the dry ingredients; beat until smooth. Bake in an 8×12 loaf pan at 375˚ for 35-45 min. Frost as follows: Combine syrup and butter in top of double boiler. When butter is melted, gradually add sugar. Place over hot water and let stand 10 min., stirring occasionally. Remove from heat. Beat one egg white stiff, with salt added. Fold maple mixture and spread on cake.

MAPLE GINGER GLOW CAKE
Ingredients:
2 Tbsp butter
1 cup water
1 package (14 oz) gingerbread mix
1 egg white
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp lemon juice
¾ cup flaked coconut
¾ cup maple syrup
Directions:
Add butter and ½ cup water to mix. Blend. Beat ½ minute on low speed. Fold in ½ cup coconut. Pour into greased 1½-quart ring mold or bowl with funnel in center. Bake in preheated moderate oven, 350°, 40-45 min. or until done. Cool in pan 10 min. Turn out into rack; cool completely. Cook maple syrup over medium heat without stirring until ½ tsp dropped into one cup of very cold water forms a soft ball when rolled between fingers. This takes about 10 min. Remove from heat while making test. Meanwhile, add salt and cream of tartar to egg white and beat until stiff. Add hot syrup, pouring in a thin stream while beating at high speed. Continue beating until thick, pale, and fluffy. Beat in lemon juice. Spread over cake. Toast remaining ¼ cup coconut and sprinkle over cake.

GINGER CAKE WITH PEAR SAUCE
Servings: 9
For the Cake:
1/3 cup butter, plus more for greasing pan
2 tablespoons maple syrup
1/3 cup sugar
1 egg
1½ cups unbleached white flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1½ tsp ginger
½ tsp allspice
¼ tsp grated nutmeg
1 cup buttermilk
For the Pear Sauce:
2 cups water
¼ cup plus 1 Tbsp sugar
3 Anjou pears
For the Cake:
Preheat oven to 350°. Grease a 9×9-inch baking butter. Cream margarine, maple syrup, and sugar until smooth. Mix in egg. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Add to batter alternating with buttermilk. Mix until smooth. Pour batter into baking pan and bake for 30 min. or until a cake tester comes out clean. Meanwhile, make the pear sauce.
Pear Sauce
In a large saucepan, combine water and sugar and bring to a simmer. Poach pears in simmering sugar-water for about 10 min. or until soft. Drain pears and puree them with 1 Tbsp sugar in a blender until smooth. Serve over cooled cake.

MAPLE GINGER CAKE
Ingredients:
½ cup white sugar
2 Tbsp shortening
1 egg (beaten well)
1 Tbsp soda
½ tsp salt
¼ cup molasses
¼ cup maple syrup
½ cup sour milk
1 tsp ginger
1½ cups flour
Directions:
Mix ingredients in order as given, beat well. Bake in 350° oven for 35-40 min. This makes a delicious dessert to serve with whipped cream or served with vanilla ice cream with pure maple syrup poured over it as a sauce.
OLD-TIME MAPLE GINGERBREAD
Serves 8
Ingredients:
2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp ginger
½ tsp salt
1 tsp soda
Directions:
Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 min. Serve with warm maple hard sauce or whipped cream.

MAPLE CAKE DESSERT
Ingredients:
1 lemon cake mix (or white cake)
1 can 19 oz unsweetened crushed pineapple
¼ cup maple syrup
8 oz cream cheese
1½ cups milk
1 Tbsp maple syrup
1 package lemon or vanilla instant pudding
Whipped Topping
Directions:
Mix the pineapple and the ¼ cup of maple syrup together and set aside. Mix cake mix and bake as directed on box (use an 9X13 inch pan or larger). When the cake is baked and removed from the oven, immediately spread the pineapple and maple syrup mixture over the cake. Let cool for at least on hour. Beat cream cheese in medium size bowl and blend in milk, maple syrup, and pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with whipped topping and drizzle maple syrup over each serving.

MAPLE SYRUP NUT CAKE
Ingredients:
2¼ cups flour
2/3 cup white sugar
3 tsp baking powder
1 tsp salt
1 cup maple syrup
½ cup soft shortening
½ cup milk
2 eggs
1 cup chopped nuts
Directions:
Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 min. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9″ pans. Bake in 350º oven for 25-30 min. Frost.
MAPLE NUT BISCUIT RING
Ingredients:
½ cup butter
¾ cup brown sugar, firm pack
½ cup walnuts, chopped
¼ cup maple syrup
2 cans flaky biscuits (10 oz each)
Directions:
Heat the oven to 350˚. Lightly grease 12-cup fluted tube pan. In a med. saucepan, melt butter, stir in brown sugar, pecans and syrup. Pour ¼ cup sugar mixture into prepared pan. Separate the biscuit dough into 20 biscuits. Stand the biscuits on edge, slightly overlapping, around the pan. Pour the remaining sugar mixture over the biscuits. Bake at 350˚ for 25 to 35 min. or until golden brown. Cool 3 min and invert onto a serving plate.
MAPLE PECAN SCONES
Ingredients:
3 cups flour
1 cup pecans, chopped
1½ Tbsp baking powder
¾ tsp salt
¾ cup cold unsalted butter
2/3 cup maple syrup
1/3 cup heavy cream
Directions:
Heat oven to 350°. Grease and flour a 9-x-13-inch baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty min. or until lightly browned. Transfer to a rack and cool.

MAPLE GLAZED PUMPKIN RING
Ingredients
Pumpkin Ring:
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp ground allspice
¼ tsp salt
½ cup unsalted butter; softened
¾ cup packed light brown sugar
2 eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 tsp vanilla
Glaze:
1 cup confectioners’ sugar
2 Tbsp sour cream
1 Tbsp maple syrup
1 Tbsp fresh lemon juice
Directions:
Heat oven to 350º. Grease a 6½-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside.
Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 min.. Cool in pan 5 min. then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.

Meanwhile, prepare glaze. Sift confectioners’ sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.

QUICK MAPLE CAKE
Ingredients:
1 package yellow cake mix
1/3 cup sugar
1 tsp cinnamon
1 cup maple syrup
½ cup chopped nuts
Directions:
Bake cake in 13×9 inch pan as directed on package. Cool 5 minutes. Cut cake into large diamond shapes. Mix sugar and cinnamon and sprinkle over top of cake. Heat syrup slightly, pour over cake. Sprinkle with nuts. Let stand a few min. Serve warm or cool.

MAPLE SOUR CREAM CAKE
Ingredients:
1 egg
1 cup maple sugar
1 cup sour cream
1 tsp vanilla
1½ cups flour
1 tsp baking soda
½ tsp salt
Directions:
Beat eggs thoroughly, add sugar and continue beating. Add sour cream alternately with flour, which has been mixed and sifted with baking soda and salt. Add flavoring, stir well and turn into greased 9″ square pan. Bake at 350° for 25-30 min. Serve plain or frosted.

MAPLE SPONGE CAKE
Ingredients:
¾ cup maple syrup
4 eggs, separated
¼ tsp salt
½ tsp vanilla
1 cup sifted cake flour
½ tsp baking powder
Directions:
Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour, and baking powder. Bake in tube pan at 325° for 50 min.

SIMPLE MAPLE SPONGE CAKE
Serves 10-12.
Ingredients:
1 cup maple syrup
6 eggs
1 cup flour
1 tsp vanilla
Directions:
Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup and vanilla. Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan (lightly greased with butter and dusted with flour). Bake at 325º for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but great topped with berries and whipped cream.
MAPLE SPONGE PUDDING CAKE
Unsalted butter; softened
¾ cup sugar
2 cup flour
2 tsp baking powder
1 pinch salt
1 cup milk
½ cup unsalted butter, melt/cool
1 cup maple syrup
1 tsp vanilla extract
Creme fraiche
Directions:
Preheat an oven to 350˚. Butter a 2-quart glass casserole or other baking dish. In a bowl, combine the sugar, flour, baking powder, and salt and stir to mix well. Whisk in the milk and ¼ cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish. In a saucepan, bring syrup to a boil. Remove from the heat and stir in the remaining ¼ cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy, bubbling, and golden brown, 35-45 min. Serve warm. Offer crème fraiche or a pitcher of cream for topping the pudding at the table.

MAPLE TOFU CHEESECAKE
WITH GRANOLA CRUMB CRUST
Ingredients:
1½ cups granola
1½ cups soy milk
4½ Tbsp arrowroot
1 Tbsp vanilla
1 Tbsp almond extract
zest of 1 lemon
2 Tbsp lemon juice
1½ cup all-purpose flour
to taste cinnamon
sea salt
6 Tbsp melted butter
4 Tbsp maple sugar
1¾ cups cashews
1 lb tofu, blanched and pressed
1 cup maple syrup
Directions:
Preheat oven to 350°. To make the Granola Crumb Crust, place granola in food processor, and process until finely ground. Add the flour, a pinch of sea salt, and cinnamon, and process to combine. Whisk butter and maple syrup together, and then slowly pour through the feed tube while pulsing the machine. Process just until the crumb holds together. Press crumb mixture along bottom and sides of a springform pan, and bake for 10 min. To begin the tofu filling, grind cashews in food processor until finely ground. Add blanched tofu and process until combined. In a separate container, combine the remaining ingredients, making sure the arrowroot has been completely dissolved. Add this mixture to the food processor. Blend until smooth, scraping the bottom of the food processor to loosen any packed down cashews. Pour into the prepared springform pan, and bake until firm, about 50-60 min. Remove from oven and cool briefly before transferring to a refrigerator to chill. It is ready to serve when the sides pull away from the pan. Un-mold from pan and garnish with fresh fruit or a fruit glaze.
MAPLE CHEESECAKE
Ingredients:
8 oz cream cheese-softened
8 oz whipped topping
½ cup maple sugar
1 pre-made graham cracker pie crust
Directions: Mix all ingredients together and pour into crust. Chill overnight.

MAPLE PUMPKIN CHEESECAKE
Ingredients:
Graham cracker crust (8″ springform pie pan)
1 lb Low-fat cottage cheese
½ cup plain low-fat yogurt
¾ cup pumpkin puree
¼ cup flour
3 eggs
1 tsp vanilla
¼ cup maple syrup
½ tsp pumpkin pie spice
Directions: Preheat oven to 325˚. Put all into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 min. Cool before serving. May be topped with yogurt flavored with 2 Tbsp maple syrup.

MAPLE WALNUT CHEESECAKE
Ingredients:
1/3 cup butter
1/3 cup finely chopped walnuts
1 pk (11-oz) no bake cheesecake mix
1 ½ cup cold milk
2 Tbsp maple flavor syrup
¼ tsp ground cinnamon
¾ cup walnut topping
Directions: Melt butter in small skillet. Add walnuts; cook until lightly toasted, about 3 min. Stir in cheesecake crust crumbs. Press crumb mixture onto bottom of 8-inch square pan that has been lined with foil. Mix milk with filling mix, syrup and cinnamon at low speed of electric mixer until well blended. Beat at medium speed 3 min. Spread over crust. Chill at least 1 hour. Heat topping just before serving. Cut into squares. Serve with warmed topping.

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