Maple Nut Cake
2 eggs, separated
1 1/2 cups flour
1/3 cup shortening
1 cup light brown sugar
1/2 cup milk
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup chopped nuts – preferably pecans
additional chopped nuts for top of cake
Preheat oven to 350° F. Grease and flour a loaf pan.
In a large mixing bowl, beat the egg whites stiff peaks form.
In a separate mixing bowl put the flour, shortening, brown sugar, egg yolks, vanilla, baking powder, and salt; beat until combined. Then stir in the nuts, and gently fold the whipped egg whites into the mixture. Pour into prepared pan.
Bake 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Frost top with Maple Icing. (If desired, the cake can be removed from the pan. A slightly thinner icing can be made, and the icing can then be drizzled over the cake and allowed to run down the sides.). While the icing is still soft, sprinkle with chopped nuts.
1 1/2 cups confectioners’ sugar
1/2 teaspoon butter, softened
1/2 teaspoon maple flavoring
approximately 2 tablespoons milk
Put confectioners’ sugar, butter, and maple flavoring in a bowl. Add milk and beat until smooth. If the icing is too thick, add additional milk.