Ohio-BUCKEYE MAPLE-SYRUP CAKE
1/3 cup shortening
1/2 cup sugar
3/4 cup maple syrup
21/4 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 egg whites
Maple Icing
3/4 cup chopped butternuts or walnuts
Cream shortening; add sugar gradually, beating until light and fluffy. Stir
in maple syrup. Add sifted dry ingredients alternately with milk. Beat egg
whites until stiff but not dry. Fold into first mixture. Turn into greased
9-inch square pan, lined with wax paper. Bake in pre heated moderate oven
(350°F.) for 35 minutes. Turn out on rack; remove paper; cool. Spread top
and sides of cake with Maple Icing. Sprinkle icing with chopped butternuts.
Maple Icing
2 cups maple syrup
Pinch of salt
2 egg whites
Boil maple syrup until it spins a thread (232°F. on a candy thermometer).
Pour slowly over stiffly beaten salted egg whites, beating constantly with
rotary beater or wire whisk. Continue beating until mixture stands up in
soft peaks.
Woman's Day Encyclopedia of Cookery Volume 1, 1966
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