Maple Walnut Cake              

2/3 C. walnuts
3/4 C. pure maple syrup
1 C. sugar
1/2 C. milk
2-1/4 C. cake flour (not self-rising)
1/2 t. maple flavoring
2 t. baking powder
3/4 C. butter or margarine, softened
1/2 t. salt
3 large eggs
1/4 t. baking soda
Maple butter cream frosting (recipe follows)


Grease & flour two 8" round cake pans.
In a food processor, with knife blade attached (or with blender or chopper), blend walnuts and 2 T. sugar until nuts are finely ground.
In a medium bowl, combine dry ingredients.
In a two-cup measuring cup, mix together the maple syrup, milk, & flavoring.
In a large mixing bowl, beat butter or margarine & remaining sugar on low speed till blended.
Increase speed to high & beat till mixture has a sandy appearance, about 2 minutes, scraping bowl occasionally. At medium-low speed, add eggs, one at a time, beating well after each egg.
Alternately add flour mixture & maple mixture, beginning & ending with flour. Mix until batter is smooth, scraping bowl occasionally. Don't over mix.
Fold in ground walnut mixture.
Pour batter into prepared pans.
Bake at 350° for 25-30 minutes or until pick inserted near center comes out clean.
Cool in pans on racks for 10 minutes; invert to racks to cool completely.
When cool, fill & frost with Maple Butter cream if desired or just fill with Maple butter cream (Deborah's choice) and frost with regular butter cream.

Maple Butter cream

1/2 C. flour
2/3 C. pure maple syrup
1/3 C. sugar
1 C. butter, softened
1 C. milk
1/4 t. maple flavoring
In a two-quart saucepan, mix flour & sugar with a wire whisk until blended.
Gradually whisk in milk & maple syrup until smooth.
Cook over medium-high heat, stirring often until mixture thickens & boils.
Reduce heat to low & cook two minutes, stirring constantly. Cool completely.
In a large bowl, beat butter at medium speed until creamy. Gradually beat in cooled milk mixture. Beat in maple flavoring.
Increase speed to medium-high, beat until smooth & easy spreading consistency.