Maple Walnut Layer Cake With Fudge Frosting
Save the Children
Save the Children
The Pink Whisk Challenge
The Pink Whisk Recipe Challenge
This is what Ruth has to say about her new challenge:
….”Time for The Pink Whisk Challenge…and this one is dedicated to Save the Children and the Hidden Hunger campaign. It’s a great way for us to help spread the word.
I would love for you to donate a recipe. The theme for the challenge is ‘Family Favourites’, recipes you enjoy making and that you love to share, there’s nothing more to it than that – it doesn’t even have to be baking (I hope you realise how much that hurt me to write!)
All recipes gathered for the challenge will be collated and published in a Save the Children e-book which will be sold to raise awareness and funds for the campaign…..”
Ruth Clemens, Baker Extraordinaire
Maple Walnut Layer Cake With Fudge Frosting
Maple Syrup Walnut Layer Cake with Fudge Frosting
It’s hard to comprehend that in thetwenty-firstcentury childrenstill go hungry and suffer frommalnutrition all over the world, and, it’s even harder tobelievethat this luscious Maple Walnut Cake with Fudge Frosting may make a small difference, as I am submitting this recipe into Ruth’sThe Pink Whisk’s Save theChildrenRecipeChallengeand I fervently hope that some of you will do the same. Ruth is currently in Rwandawith Jay Rayner (food writer and presenter)where they have been highlighting the hidden crisis of global childhood malnutrition and hunger. Her trip is linked to the new campaign on the Save the Children website, Name a Day, I have already named my day, will you? It’s a simple campaign where Save the Children are asking the prime minister tolead a big push to end hunger by naming a day when he’ll host a global hunger summit. You can get more information by visiting the Save theChildrenwebsite as well as Ruth’s site at The Pink Whisk.
Maple Walnut Layer Cake With Fudge Frosting
The cake I am submitting never fails to please; walnut and maple syrup sponge cakes, that are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours – and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting – defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts – but I prefer the taste of walnuts with the maple syrup, and it is a great time to showcase English walnuts too.
Maple Syrup & Walnut Layer Cake with Fudge Frosting
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste.
Ingredients
Maple Walnut Cake
- 6oz butter, softened
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 3oz walnuts, chopped
- 1 teaspoon baking powder
- 3 large eggs, beaten
- 6oz self raising flour
- 6oz soft brown sugar
Maple Fudge Frosting and Filling
- 8oz icing sugar (Golden is good)
- 1 - 2 tablespoon maple extract, to taste
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 2 tablespoons cold strong coffee
- 4oz soft brown sugar
- 3oz ounces butter
- walnuts ( halves for decoration)
Maple Fudge Frosting and Filling (Optional)
- chopped walnuts (for the filling)
Note
This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste
Directions
| Step 1 | You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3. |
| Step 2 | Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer. |
| Step 3 | Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs. Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk. |
| Step 4 | Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily. |
| Step 5 | Pour the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake) |
| Step 6 | Allow them to cool in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack. |
| Step 7 | While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish. |
| Step 8 | Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves. |
| Step 9 | Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing. |
PLEASE do enter a recipe into Ruth’s recipe challenge and also take a look at the campaign that aims to end hunger for children, all the details are on the Save theChildrenwebsite; I feel verystronglyas afoodwriter (and blogger) that I may in some way, albeit in a small way, help to raise awareness of thiscatastrophic andshockingproblem; it’s simple, no child should be born to die so young. On acheeriernoteI will see you later with a warming luncheon recipe, just the kind of thing you need for a cold mid-February day. Karen.
Maple Walnut Layer Cake With Fudge Frosting
FACT: 300 children die every hour simply because they don’t have the right food to eat, which in a world with enough food for everyone is TOTALLY unacceptable.
FACT:Malnutrition is the root cause of a third of all deaths in children under five, it leaves them too weak to fight off illnesses like diarrhoea orpneumonia, which claims their lives.
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