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Spiced Harvest Maple Cake with Maple Frosting

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  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 10
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A memorable and scrumptious end to your Thanksgiving feast.
Created Mar 5, 2015
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Ingredients

  • Raisin-Cranberry Chutney
  • 3/4 cup (175 mL) apple cider or apple juice, unsweetened
  • 1/2 cup (125 mL) each golden raisins, dried cranberries, thinly sliced dried apricots
  • 1 1/4 tsp (6 mL) cinnamon
  • Cake
  • 1 pkg (510 g) Betty Crocker* Super Moist White, French Vanilla or Golden Cake Mix
  • Water or milk, vegetable oil and eggs as called for in cake mix package directions
  • 1/4 cup (50 mL) pure maple syrup or pancake syrup
  • 1 tsp (5 mL) ground ginger
  • 1/4 tsp (1 mL) ground allspice
  • 1/8 tsp (0.5 mL) ground cloves
  • Maple Frosting
  • 2 tubs (450 g) Betty Crocker* Whipped Fluffy White or Creamy Deluxe Vanilla Frosting
  • 2 tbsp (25 mL) pure maple syrup or pancake syrup, divided

Steps

  •  
    1
    Heat oven to 350°F (180°C). Lightly grease or spray two 9–inch (23 cm) round pans.
  •  
    2
    To Make Chutney: Combine apple juice or cider, raisins, cranberries, apricots and cinnamon in a small saucepan. Simmer over low heat 20 to 30 minutes, stirring occasionally. Remove from heat. Cool for 15 to 20 minutes.
  •  
    3
    To Make Cake: Beat cake mix, water or milk, oil, eggs, maple syrup, and spices in large bowl on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
  •  
    4
    Pour batter evenly into prepared pans. Bake for approximately 23 to 28 minutes, or until a toothpick inserted into the centre comes out clean.
  •  
    5
    Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks before frosting.
  •  
    6
    To Make Frosting and Decorate: Stir 1 tbsp (15 mL) maple syrup into each frosting tub.
  •  
    7
    Reserve 1/2 cup (125 mL) of fruit mixture for garnish. Place one cake layer, top side down, on plate and spread approximately 1/2 cup (125 mL) frosting over top. Spread remaining fruit mixture on top of icing, leaving about a 1/4-inch (6 mm) border.
  •  
    8
    Place second cake layer top side up on fruit mixture, pressing down gently. Frost side of cake first with very thin coat to seal in crumbs.
  •  
    9
    Spread additional frosting on side using upward strokes. Spread remaining frosting over top of cake, making attractive swirls or leaving smooth for decorating.
  •  
    10
    Garnish outer edge of cake with reserved fruit mixture.

Expert Tips

  • Tip 1
    Tip: Try experimenting with a variety of delicious dried fruits such as apples, cherries, dates and prunes.

Nutrition Information

No nutrition information available for this recipe
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