Recipe: Maple-Flavored Butter Nut Cake with Nut Frosting (9x9-inch, 1960's)

BUTTER NUT CAKE WITH NUT FROSTING

"A moist, maple-flavored cake with toasted almonds throughout. The taste will remind you of maple-nut ice cream!"

1/2 cup chopped almonds
1 tablespoon butter
2 cups sifted all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1 egg
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring
Nut Frosting (recipe follows)

In skillet, toast almonds in 1 tablespoon butter; set aside.

Sift together dry ingredients. Add 1/3 cup softened butter, the egg, milk, and flavorings; mix until all the flour is dampened. Beat vigorously, 2 minutes. Reserve 1/4 cup of the toasted almonds for Frosting; fold remaining 1/4 cup into-batter. Place in a greased and floured 9x9x2-inch pan.

Bake in moderate oven (350 degrees F) 30 minutes or till done. Cool thoroughly.

Spread top with Nut Frosting.

NUT FROSTING

3 tablespoons butter, softened
1/2 teaspoon vanilla
Dash salt
2 cups confectioners' sugar
1 to 2 tablespoons milk
Reserved 1/4 cup toasted almonds

Cream butter, vanilla, and salt; gradually add 1 cup confectioners' sugar, creaming till fluffy. Add remaining sugar and enough milk to make of spreading consistency; beat smooth. Stir in reserved almonds.

Margaret B. Stinchfield, West Bath, Maine

Makes 1 (9x9-inch) cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage recipe clipping, Better Homes and Gardens magazine, October 1962