Tuesday, December 28, 2010

Great Grandma's Maple Walnut Cake

I am going to do a play by play posting...

I'm freshly home from work... after a quick stop off at Walmart (LOVE it there!! lol) and I smell freshly of horses and horse shit (as per usual). And i am also covered in Viktoria's hair because she got a touch-up clip job today... If I shower now, im not going to want to bake after, im just going to want to go to bed... So! Here we go:

My Great Grandma Soffia's Maple Walnut Cake

Instructions VERY clearly state to sift the flour before measuring, and then again after. I saved myself some time and did that right now, and also wisked in the baking powder and salt too.

Butter is being creamed in my brand new Mixer (THANKS MOM!), eggs are separated and being beaten once i finish typing this sentance... And pre-measuring the brown sugar also...
Now, butter is creamed with the brown sugar, I added the egg yolks (pre-beaten of course),

and now Im ready to gradualy add the flour and milk, alternating between the two... Then the maple flavouring and walnuts.... finishing with folding the egg whites in.

Then the recipe kind of just ends, so I'm going to put it into a square glass 9x9 pan and see how that goes... and go with my mom's standby oven temperature of 350 degrees, and toothpick comming out clean to tell when it is done.

Fingers crossed, its in the oven now...

(the paper the actual recipe is written on)

Soffia Anderson's Maple Walnut Cake
1/2 cup Butter
2 1/2 cups Flour

1 cup Walnuts
1 1/2 cups Brown Sugar

2 or 3 eggs (2 if they are large/x-large, or 3 of they are small/medium)

3/4 cup Milk

1/4 tsp Salt
3 tsp. Baking Powder

1 tsp. Maple Flavouring

Sift Flour, once before measuring, once after. Cream butter and sugar. Gradually add beaten egg yolk. Add flour, salt and baking powder alternately with Milk. Add flavouring, then nuts. Lastly, fold in beaten egg whites.

*follow my lead above to finish out the instructions, or do whatever works best for you*

Ok, so we decided that it needed some icing (what is cake without icing) so I used a basic buttercream recipe (i also love Google, in addition to walmart), and instead of vanilla, i just used more maple flavouring... It has survived the taste test, and now we are just waiting to the cake to cool down a bit more, and then the icing can go on it, and Ta-da. Maple Walnut cake
(im keeping my fingers crossed that it is delicious)

Here is my adapted Maple buttercream icing recipe:

1/2 cup butter (softened)
2 cups icing sugar (keep more on hand also)
Maple Flavouring
2-3 TBSP of Milk

Cream the butter, add icing sugar gradually until it is all mixed together quite nice, add in some milk to help with the consistancy, add in maple flavour until it is at your desired "maple-ness" beat VERY well, add in more milk/icing sugar to get it the consitancy you want for your cake.

Most of the buttercream recipes that google told me about had shortening or eggs in them, and I don't like the idea of eating raw eggs, or lots of shortening... all that butter and sugar is enough for me. This is why i just adapted it to suit myself.


No comments:

Post a Comment

Thank you for taking the time to comment!