Thursday, November 28, 2013
From The Roberts Family to You and Yours,
For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.
~Ralph Waldo Emerson~
Wednesday, November 27, 2013
Is everyone busy with Thanksgiving preparations? A few days ago I showed you all the cover of Taste of Home magazine (one of my platters was on the cover) and a pic of a cake that I was excited to make this year as I like to try one new dessert every Thanksgiving. I LOVE the flavor of maple and as soon as I saw this in the magazine I knew I had to make it…so here it is, a comfy cake from me still in my comfy flannel pjs…yes it has been one of those days =) So far, this is all I've made for Thanksgiving. Yikes. Need to get my bum busy.
Maple Walnut Layer Cake w/ Candied Walnuts
I haven't tried it yet, well not as a put together cake anyway. I did try the cake batter, I did eat some of the candied walnuts and I did have a spoonful of Maple frosting. I can imagine them together and think it will be a hit. Once we cut into it, I'll take a pic and update…but so far the frosting and nuts are winners around here.
I baked the cakes a few days ago and froze them so this is a nice cake if ever you want to do it in stages. I knew I wouldn't have much time this year for baking so freezing the layers was perfect for me.
Maple Walnut Cake
1/2 cup unsalted butter, softened
1 1/2 cups brown sugar
1 tsp maple flavoring or syrup (I used flavoring here)
2 cups all purpose flour
1 tsp. baking powder
1 tsp baking soad
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil (optional, but I wanted a really moist cake so added this)
Preheat oven to 350°. Line bottom of 3 8" round baking pans with parchment paper. Grease paper.
In a large bowl, cream butter and brown sugar. Add eggs, one at time, beating after each addition. Beat in maple flavoring.
In another bowl, whisk flour, baking powder, baking soda and salt. Add alternately to butter mixture with buttermilk, beating after each addition. Beat in oil.
Transfer to pans and bake for 11-12 minutes until toothpick in center comes out clean.
Cool in pans for about 10 minutes and then transfer to wire racks to completely cool.
1 1/2 cups chopped walnuts
1/4 tsp salt
1 -2 Tbsp Maple Syrup
Heat butter in heavy skillet, add nuts and stir until toasted, about 5 minutes. Add salt and syrup and stir to coat. Continue stirring for another several minutes and then remove from heat and let cool of foil.
2 cups unsalted butter, softened
5 cups confectioners sugar
1 Tbsp Maple Flavoring
1/4 tsp salt
1/4-1/2 cup Half & Half
3 Tbsp. Maple Syrup
Cream butter, add sugar to blend, add maple flavoring and salt. Blend well. Add half & half to moisten and thin to desired consistency.
To assemble cake, lay first layer on serving plate and spread about 3/4-1 cup of frosting over the layer and sprinkle about 1/2 cup of the nuts over the frosting. Repeat the steps. On my top layer, I decorated it with a layer of candied walnut halves around the bottom and a heaping handful of the candied chopped nuts on top. Drizzle with maple syrup before serving.
I hope every one of you has a blessed Thanksgiving.
Joining Rattlebridge Farm for Foodie Friday