This cake requires no icing, but you can ice it if you wish which is truly delicious.

Carol

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Recipe Summary

Servings:
12
Yield:
1 - 8x8 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.

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  • Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.

  • Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.

Nutrition Facts

240 calories; protein 3.8g; carbohydrates 30.1g; fat 12g; cholesterol 52.1mg; sodium 200.5mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2005
I made this cake last night. It was absolutely delicious - light and fluffy almost caramel-like in flavour. The only change that I made to the recipe was to use real maple syrup instead of imitation and to use about 1 1/2 tablespoons instead of 1 teaspoon. I also made the maple butter frosting and it really made the cake something special. I have already had requests to make it for several parties in the near future and given the response I will definitely oblige! Read More
(34)

Most helpful critical review

Rating: 3 stars
06/23/2010
I have to respectfully disagree with the submitter's remarks that this cake requires no icing - oh yes it does. On its own it is fairly flavorless and a tad dry even tho' I watched the baking time carefully. A solution might be to add another 1/4 cup sugar or maybe another egg - or swap out the milk for buttermilk or sour cream. Or use half butter half shortening. Any or all of these suggestions might help but you shouldn't have to toy around with this type of recipe. It should already be trustworthy. I am in no hurry to make this again or even have another piece. (I didn't even finish the one I cut for myself) My 3-star rating is generous. Read More
(21)
42 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/10/2005
I made this cake last night. It was absolutely delicious - light and fluffy almost caramel-like in flavour. The only change that I made to the recipe was to use real maple syrup instead of imitation and to use about 1 1/2 tablespoons instead of 1 teaspoon. I also made the maple butter frosting and it really made the cake something special. I have already had requests to make it for several parties in the near future and given the response I will definitely oblige! Read More
(34)
Rating: 3 stars
06/23/2010
I have to respectfully disagree with the submitter's remarks that this cake requires no icing - oh yes it does. On its own it is fairly flavorless and a tad dry even tho' I watched the baking time carefully. A solution might be to add another 1/4 cup sugar or maybe another egg - or swap out the milk for buttermilk or sour cream. Or use half butter half shortening. Any or all of these suggestions might help but you shouldn't have to toy around with this type of recipe. It should already be trustworthy. I am in no hurry to make this again or even have another piece. (I didn't even finish the one I cut for myself) My 3-star rating is generous. Read More
(21)
Rating: 5 stars
04/02/2003
I doubled the recipe and made a layer cake frosted with the maple frosting for a birthday party. It was great!! Read More
(15)
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Rating: 4 stars
10/12/2005
Good and easy recipe. I topped with Maple Icing from this site (my favorite icing!). Used a little bit of whole wheat pastry flour. Loved the walnuts! Read More
(13)
Rating: 5 stars
08/11/2009
I made this with PECANS and won a blue ribbon at our County Fair with this a few days ago. I added a bit more milk & baking powder. I also used part butter pecan flavoring and part maple extract. I doubled it to make an 8" layer cake and then I used my own cream cheese icing recipe to top it and pressed pecans on the sides. It was great -- we sampled what was left after judging. Read More
(12)
Rating: 5 stars
06/24/2007
This cake is truly wonderful. Light fluffy moist and the maple flavour is just right. The nuts really add a special touch to it. The taste reminded me of the Maple Nut ice cream I bought from the store a while back. I frosted this cake with Maple Butter Frosting (also from this site) and this took the cake from heavenly to divine! Loved the recipe thanks for sharing:). Read More
(9)
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Rating: 5 stars
03/13/2005
excellent cake! stays moist for a few days too. Read More
(8)
Rating: 4 stars
01/31/2008
I thought this cake was a fantastic base recipe...my roommate is a maple addict so I made it with a few variations--didn't have the baking powder so i used yogurt instead of the milk and baking soda for the powder (old standby substitution) maple syrup for the extract (obviously cut the sugar) and a little less flour as the other reviewers suggested. I also used egg beaters and light butter to make it a little healthier. it was light and delicious and I frosted it the next day with the cream cheese maple icing on here. as long as it was well-covered it stayed absolutely fine (this is a week later) so maybe that was a fluke for some people. At any rate a delicious recipe especially with a few changes. Read More
(8)
Rating: 5 stars
10/02/2008
I made this cake for my mom for her birthday. Came out very well. I used an extra 1/4 cup of milk since some people said theirs came out too dry. Read More
(7)
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