Ingredients for Colonial Maple Nut Cake
- White Cake Mix
- Water
- Oil
- 2 large eggs
- Maple Extract
- 1 cup (100g) chopped walnuts or pecans
- ½ cup (120g) powdered sugar
- Butter
- 1-2 tablespoons milk
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How to Make Colonial Maple Nut Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup fluted tube pan.
- In a large bowl, combine: 1 ¾ cups (210g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¾ cup (150g) unsalted butter, softened, 1 ¾ cups (350g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup (240ml) maple syrup.
- Beat at low speed until moistened, then increase speed to medium-high and beat for 2 minutes, until light and fluffy.
- Gently fold in 1 cup (100g) chopped walnuts or pecans.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together ½ cup (120g) powdered sugar, 2 tablespoons (30ml) maple syrup, and 1-2 tablespoons milk until smooth. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
135g
Fat
13g
Carbs
15g
