Delicious Log Cabin Maple Cake
Vintage Log Cabin Maple Syrup Cake.
A Whipped Cream Delight Simply Delicious Log Cabin Maple cake dessert that was inspired by an old Log Cabin Syrup advertisement recipe!
Vintage advertisements have an undeniable charm and allure, transporting us back to a bygone era.
There was one recipe in a vintage Log Cabin advertisement that stood out to me “The Log Cabin Whip”.
I wanted to use it as a light frosting on a white cake while getting the cozy vibes of fall.
Original recipe below for reference.
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This recipe is perfect for those times when you need a delicious dessert in a hurry.
Whether you have last-minute company or need to bring a dish to a function, this recipe has got you covered.
Olde Thompson pumpkin pie spice sold at Walmart.
This is a stabilized whipped cream that can be spread on when you’re ready to serve like a frosting and will hold up if you refrigerate any leftovers.
Spread one Tablespoon maple syrup on each cake
Then spread an even layer of whipped cream
Notes:
Serves:
Typically, an 8x8 pan yields 9 servings.
For smaller servings, you can cut it into 16 squares.
Adjust the serving size according to your preference and the number of guests you're serving.
Ingredients:
1 Box white cake mix or your favorite white cake recipe.
1 Cup heavy whipping cream
4 Tablespoons powdered sugar.
2 Tablespoons maple syrup
1 Tablespoon finely chopped pistachios
1/2 Tablespoon pumpkin pie spice
2 Tablespoons maple syrup- for cakes
1/2 teaspoon maple extract - optional
directions:
Make white cake according to directions on package.
Using 2 8x8 inch cake pans divide the cake batter between the two pans, leaving about an inch from the top.
Bake
In a chilled mixing bowl, combine whipping cream, powdered sugar, maple syrup, and optionally, maple extract.
Then, using a high-speed blender or mixer, blend the ingredients on high for approximately 5 minutes, or until the whipped cream reaches a stiff consistency.
Once the cakes are done baking, take them out of the oven and allow them to cool completely. Leave cakes in pans.
Add 1 tablespoon maple syrup to the top of each cake.
Spread a layer of whipped cream mixture evenly over the top.
Lastly, sprinkle the top of the cakes with the finely chopped pistachios and a generous dusting of the pumpkin pie spice mix.
Storage:
1. Store in an airtight container: Place the cake in a container with a tight-fitting lid to keep it fresh and prevent it from drying out.
2. it's best to store it in the refrigerator. Make sure to cover it securely to prevent any odors from seeping in.
3. Freeze for longer storage: If you need to store the cake for an extended period, consider freezing it.
Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, to protect it from freezer burn.
When ready to enjoy, allow it to thaw in the refrigerator overnight before serving.
Today’s Helpful Housewife Hint:
Set your mixing bowl and beaters in the freezer for a few minutes before making the whipped cream.
Cold equipment helps the cream whip faster and hold its shape better.
Original Log Cabin Whip Recipe
The combination of whipped cream, powdered sugar, maple syrup, and maple extract creates a sweet and creamy topping that is reminiscent of the desserts your grandmother used to make.
It's the kind of indulgent treat that brings back nostalgic memories you want to save.
Bonus Recipe Swans maple syrup cake
