Elizabeth Petris, Canada
MAPLE WALNUT BUTTER CAKE
250 mL butter (room temperature) 1cup
375 " honey 1 1/2 cups
4 eggs (separated)
750 " whole wheat flour 3 cups
(or 825 mL of white flour 3 1/2 cups)
2 mL salt 1/2 tsp
2mL baking soda 1/2 tsp
10 mL baking powder 2 tsp
250 mL milk 1 cup
250 mL chopped walnuts 1 cup
15 mL maple flavoring 3 tsp
Cream butter, add honey. Beat egg
yolks until light , add to butter
mixture. Add flavoring and beat well. Add flour, salt soda and baking
powder alternately with milk to creamed mixture. Fold in walnuts and
stiffly beaten egg white.
Bake in greased 22cm (13x9x2 inch) baking layer pan at 180C (350F) for
30 to 40 min.
Decorate when cooled for a special occasion.
175 mL honey 3/4cup
750 mL milk 3cups
500 mL cooked rice 2 cups
250 mL raisins 1 cup
1 tbl. vanilla sugar
Mix rice, milk and honey. Add eggs which have been slightly beaten. Stir
in the raisins. Bake at 180C (350F) for about an hour.
You can serve it if you wish drizzled with good raspberry syrup.