This cake is sweetened
with pancake table maple syrup; Mrs. Butterworth's is the brand
that is used.
1/3 c flour
c pecans, chopped
1/2 t baking soda
1/2 t cinnamon
1/2 c pancake maple syrup
1/2 t vanilla
1/2 c applesauce
to 325°F. Grease bottom of 9" tube pan.
Sift the dry
ingredients in a bowl. Put pecans and raisins in a small bowl and
toss with about 2 large spoonfuls of flour mixture to separate and
to coat. In large mixing bowl, cream butter well. Gradually add
in the pancake syrup, making it very light. Beat in the eggs and
vanilla. Alternately add in the flour mixture and the applesauce.
Stir in the floured nuts and raisins. Pour into prepared pan and
bake for about 1 hour, or until cake tests clean. Cool on rack for
15 minutes in pan before turning out.
This classic recipe requires
inverting in the pan to cool. If the cake pan has no supports around
edges, invert over a bottle to cool. If you have an angel food cake
pan with a removable bottom, this is the easiest to remove when
the cake is cooled.
c cake flour
1/2 t vanilla
1/2 c sugar, divided
1/2 t cream of tartar
large egg white, room temperature
to 375°F. 10" angel food cake pan ungreased and perfectly
Sift cake flour
with 3/4 cup of the sugar three times. In large bowl, beat whites
until foamy, about 3 minutes on medium-low speed. Add in vanilla,
cream of tartar and salt and increase speed to medium. Gradually
add in the rest of the sugar about a tablespoon at a time, until
all the sugar is incorporated. Continue beating for another 3 to
5 minutes until the whites hold firm peaks. The whites should be
firm, but do not overbeat. Sift 1/3 of the flour mixture over the
whites and carefully fold in. Repeat 2 more times with remaining
flour, until just blended. Make sure the flour is incorporated,
but do not over mix. Gently turn batter into prepared pan and gently
run a knife through batter to remove any large air pockets that
may have been caught. Bake for about 40 to 45 minutes, or until
the cake springs back when pressed. Invert immediately to cool.
Cool completely before loosening sides and bottom of cake pan.
Copyright © 2004-2005 Beach Cuisine™, Inc.