These cake layers 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 flavors – 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.
Prep time: 15 min
Cook Time: 35min
Total Time: 50 min
Servings: 8-10 slices
INGREDIENTS
MAPLE WALNUT CAKE
- 6oz butter, softened
- 6oz soft brown sugar
- 6oz self raising flour
- 3 large eggs, beaten
- 1 teaspoon baking powder
- 3oz walnuts, chopped
- 2 tablespoons milk
- 2 tablespoons maple syrup
MAPLE FUDGE FROSTING AND FILLING
- 3oz ounces butter
- 4oz soft brown sugar
- 2 tablespoons cold strong coffee
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 – 2 tablespoon maple extract, to taste
- 8oz icing sugar (Golden is good)
- walnuts ( halves for decoration)
MAPLE FUDGE FROSTING AND FILLING (OPTIONAL)
- chopped walnuts (for the filling)