Canadian Maple Upside-down Cake

Canadian Maple Upside-down Cake

Two cups sifted flour, 2 teaspoons baking powder, 1/2 cup of butter, 1 cup sugar, 1 cup walnut meats, 3 egg yolks, well beaten; 3/4 cup canned milk, 1 teaspoon vanilla, 3/4 cup Canadian maple syrup, 1 tablespoon butter melted.

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks, then flour alternatively with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.

Combine syrup and melted butter together and pour into greased paper lined pan about 8 by 8 by 2 inches. Sprinkle with nuts. Pour batter over this maple-walnut pavement. Bake in a moderate oven (350°F) 50 to 60 minutes. Loosen cake from sides and bottom of pan with spatula or knife. Carefully turn out and remove paper. Serve upside down on dish with nuts on top. Garnish with whipped cream, if desired, or Canadian Maple Frosting.

Canadian Maple Frosting
One-half cup Canadian maple syrup, 1 cup sugar, 2 egg whites (unbeaten), 1 teaspoon vanilla, 1/4 teaspoon cream of tartar. Put maple syrup, sugar, cream of tartar and egg whites in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed, place over rapidly boiling water, beat constantly with rotary egg beater, and cook for seven minutes or until frosting will stand in peaks. Remove from fire, add vanilla, and beat until thick enough to spread; makes enough frosting to cover tops and sides of two nine-inch layers.