Maple Cake with Maple Syrup Frosting

Maple syrup affects the baking time of this cake - It takes almost an hour to bake.

Ingredients for the cake:
3 cups all purpose flour
1 T baking powder
1 teaspooon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 T non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
1 cup walnuts, toasted, coarsely chopped

Ingredients for the frosting:
3 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 T pure maple syrup (preferably Grade B)

toasted walnut halves, for garnish

2 8-inch diameter cake pans with 2-inch high sides

Preparing the cake:
Position rack in center of oven and preheat to 325 degree F. Butter 2 8-inch diameter cake pans with 2-inch high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes.

Add egg yolks and egg, one at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.

Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks for 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.

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Preparing the frosting:
Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).

Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place one cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut hales around top edge of cake.

The cake can be made one day ahead. Cover with a cake dome and chill. Bring to room temperature before serving.

Serves 10