Whip up this simple baked sweet treat recipe for Apple and Maple Syrup Layer Cake with cream cheese frosting

For the cake:
50g dark brown sugar
100mls maple syrup
125g soft butter
2 large eggs, at room temperature
420g mixed dried fruit ( I used sultanas and figs, chopped)
20g mixed peel
50mls milk
1 tsp baking powder
1 tsp ground cinnamon
275g self raising flour
3 braeburn apples, grated with skin on (approx 285g)
10g crystallised ginger, finely chopped

For the icing:
75g soft butter
60mls maple syrup
200g cream cheese

To decorate:
7 pieces of crystallised ginger

How to
First make the cake. Preheat the oven to 180C/gas mark 4 and grease and line 3 x 20cm cake tins.

Beat the sugar, 100mls maple syrup and 125g butter until light and fluffy. Add the eggs, one at a time and beat well after each addition. Worry not if the mixture curdles. Remove 55g of the mixed fruit and blitz in a food processor with the mixed peel and milk to make a paste. Add this along with all the other cake ingredients into the bowl and mix for a 3 or 4 minutes until everything is well combined. Split the mixture evenly between the 3 tins, level with the back of a spoon and bake for 30 minutes until golden and lightly risen.

In the meantime make the icing by beating the butter with the maple syrup until soft and combined. Add the cream cheese and beat a little more until well mixed. Refrigerate for a minimum of 30 minutes before spreading to let the icing re-solidify. (Beating cream cheese makes it very loose.)

Once the cakes are baked cool on a wire rack. Once completely cool split the icing into thirds to layer the cake together, finishing with a final third on the top. Cut 6 of the pieces of ginger in half and use to decorate around the outside. Place the last piece of ginger in the middle.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.

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