Servings:
|
about
scaling
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Cook Time: |
35 minutes |
Prep Time: |
20 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
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| |
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Maple syrup is graded A and B in varying degrees of light and dark amber. For baking, the deep maple flavor of Grade B comes through more noticeably than the flavor of lighter grades. Cake may be frozen.
Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. vanilla
1 Tbsp. rum, or 1/2 tsp. rum extract
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1 egg
2 Tbsp. pure maple syrup
Sauce
1/2 cup pure maple syrup
1 Tbsp. rum, or 1/2 tsp. rum extract
1 cup boiling water
Optional Toppings
Walnuts, whipped cream or vanilla ice cream
1. Preheat oven to 350°F. Spray a 6-cup casserole pan with vegetable cooking spray.
2. In a medium bowl, mix together flour, baking powder, and salt and set aside. In a glass measuring cup, mix milk, vanilla, and
rum or rum extract and set aside.
3. In a large mixing bowl, use an electric mixer on medium-high speed to beat together butter and sugar until smooth, about 2 minutes. Add egg and maple syrup and beat until thick and smooth.
4. Add half the flour mixture to the butter mixture and mix on low just until combined. Add milk and mix in. Add remaining
flour and mix on low speed until smooth, about 2 minutes.
5. Pour batter into prepared pan. Make the sauce. Stir maple syrup and rum or rum extract into boiling water and pour it over
batter. It will look watery, but don’t worry — magic will happen in the oven.
6. Bake at 350°F for 30 to 35 minutes, until cake has risen and is firm to the touch. A toothpick inserted in the center should come out clean. Cool on a wire rack for a few minutes and serve warm from pan, topped with walnuts, ice cream, or whipped cream, if desired.
Notes:
1/2 tsp. of rum extract may be substituted for 1 Tbsp of rum for both the cake and the sauce.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(135g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 259 |
Calories from Fat 64 |
| |
% Daily Value * |
| Total Fat 7.1g |
11% |
| Saturated Fat 5g |
24% |
| Trans Fat 0g |
|
| Cholesterol 45mg |
15% |
| Sodium 306mg |
13% |
| Total Carbohydrate 44g |
15% |
| Dietary Fiber 0g |
2% |
| Sugars 26g |
|
| Protein 4g |
|
| Vitamin A 5% |
Vitamin C 0% |
| Calcium 8% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1 1/2 cup |
All purpose flour |
|
2 tsp |
Baking Powder |
|
1/2 tsp |
Salt |
|
1 cup |
Milk |
|
1/2 tsp |
Vanilla extract |
|
2 Tbs |
Rum |
|
1/4 cup |
Unsalted butter, softened |
|
1/2 cup |
Sugar |
|
1 ea |
Egg |
|
10 Tbs |
Pure maple syrup |
|
1 cup |
Boiling water |
|
