Cake recipe originally printed in 1927

Maple Cake W/ Cinnamon Maple

Buttercream

2-8 inch rounds

1/2 cup unsalted butter

1/2 cup maple syrup

1/4 cup corn syrup

2 eggs, separated

1 3/4 cups pastry flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup milk

Preheat oven to 375 degrees.

Grease and flour your cake pans.

Cream together the butter, syrup and corn syrup. Add the egg yolks.

Sift together the dry ingredients. Alternately add the dry ingredients and the milk to the batter
 until they are all used.

Using an electric mixer whisk the egg whites to soft peaks.

Fold the egg whites into the batter.

Pour in to the prepared pans and bake for 20 minutes, or until done.

I didn’t use a recipe for the buttercream. I used two cubes of unsalted butter, powdered sugar, maple syrup, cinnamon and a pinch of salt.

Using the paddle attachment on an electric mixer, whip the butter until light and airy, add some maple syrup, cinnamon and a pinch of salt. Whip it some more. Start adding the sugar until you the the flavor and texture you want, it will be a large portion of the bag.