Maple Cake Sugar Free Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; gradually add to creamed mixture alternately with syrup mixture, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool., For frosting, in a large bowl, cream butter and maple flavoring until fluffy. Gradually beat in the confectioners' sugar until smooth. Add enough sour cream to achieve spreading consistency. , Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
• Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Steps:

• Preheat oven to 325°F
• Toast nuts until fragrant, approximately 4-6 minutes. Let cool Combine nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground. In a medium bowl, combine buttermilk, oil and vanilla. Set aside. In a large bowl beat eggs, egg whites, SPLENDA and non-fat dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients. Bake in a greased and floured 2x9" pan for 25 minutes.
• Frosting Directions.
• In a small bowl, combine water and vanilla. Sprinkle with gelatin and let.
• soften for 1 minute. In a double boiler bring about 1" of water to a slight simmer. In a heatproof mixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low speed moving beaters constantly, until and instant thermometer reads 140oF. This should take approximately 3-5 minutes. Increase mixer speed to high and continue beating for 3 ½ minutes. Remove bowl from heat. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula. Cake Assembling and Decorating (optional).
• Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top and sides. Cover loosely and refrigerate for at least 1 hour and up to 8 hours No more than 1 hour before serving, place a large shallow bowl of water beside stove. Pour a ½ cup of sugar free Log Cabin Syrup into a small saucepan and bring to a boil. Reduce heat to low and boil gently, without stirring, until a drop of syrup immersed in cold water forms a thread between fingers, approximately 5-10 minutes. Immediately dip base of saucepan in water to stop cooking and cool syrup quickly. When syrup has cooled and thickened slightly, use a spoon to drizzle syrup over cake. If syrup has hardened re-warm over low heat. Chop 1/3 cup nuts. Using a flat metal spatula or pastry scraper, press nuts around bottom half of cake.