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Maple Pecan Chiffon Cake
Jeanne Runyon
Participant in the 2010 Logan County Fair Cake Classic
2 ¼ c. cake flour
¾ c. granulated sugar
3 tsp. baking powder
1 tsp. salt
½ c. vegetable oil
5 egg yolks
¾ c. cold water
2 tsp. maple flavoring
1 c. egg whites
½ tsp. cream of tartar
¾ c. packed brown sugar
1 c. finely chopped pecans
Heat oven to 325⁰F. Stir together flour, sugar, baking powder,
and salt. Make a “well” and add in order: oil, egg yolks, water,
and flavoring. Stir until smooth.
Measure egg whites and cream of tartar into large mixer bowl.
Beat until whites form very stiff peaks. Gradually pour egg yolk
mixture over beaten whites, gently folding just until blended.
Add finely chopped pecans. Pour into ungreased tube pan, 10x4
inches. Bake about 75 minutes or until top springs back when
lightly touched with finger. Invert tube pan; let hang until
cake is completely cool.
Buttercream Rum Frosting
1 c. butter, softened
½ c. shortening
4 c. sifted powdered sugar
2 T. milk
1 tsp. rum extract (or to taste)
Cream butter at medium speed of an electric mixer; gradually add
sugar, beating until light and fluffy. Add milk; beat until
spreading consistency. Stir in extract
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