Walnut and Maple Cake

    1 hour 15 minutes

    Here's a very delicious cake full of the flavours of autumn! It's perfect on its own but you can ice it with maple butter icing if you like.

    37 people made this

    Serves: 12 

    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon maple flavoured essence
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (125ml) milk
    • 1/2 cup chopped walnuts

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease one 20cm square pan.
    2. Cream the butter or margarine, add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple essence.
    3. Combine the flour, baking powder and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
    4. Bake for 40 to 45 minutes or until an toothpick inserted in the centre comes out clean. Let cake cool then ice with maple butter icing.

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    Reviews and Ratings
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    Reviews in English (34)


    I made this cake last night. It was absolutely delicious - light and fluffy, almost caramel-like in flavour. The only change that I made to the recipe was to use real maple syrup instead of imitation, and to use about 1 1/2 tablespoons instead of 1 teaspoon. I also made the maple butter frosting and it really made the cake something special. I have already had requests to make it for several parties in the near future, and given the response, I will definitely oblige!  -  10 Feb 2005  (Review from Allrecipes USA and Canada)


    I have to respectfully disagree with the submitter's remarks that this cake requires no icing - oh yes it does. On its own it is fairly flavorless and a tad dry, even tho' I watched the baking time carefully. A solution might be to add another 1/4 cup sugar, or maybe another egg - or swap out the milk for buttermilk or sour cream. Or use half butter, half shortening. Any or all of these suggestions might help, but you shouldn't have to toy around with this type of recipe. It should already be trustworthy. I am in no hurry to make this again or even have another piece. (I didn't even finish the one I cut for myself) My 3-star rating is generous.  -  20 Jun 2010  (Review from Allrecipes USA and Canada)


    I doubled the recipe and made a layer cake, frosted with the maple frosting for a birthday party. It was great!!  -  02 Dec 2001  (Review from Allrecipes USA and Canada)