Simpler Living Blog

Maple Nutmeg Feather Cake

Even though I’ve lived in Europe for over thirty years now, there are still some American childhood tastes and flavours that stay with me. It’s like they are engraved in my tastebud DNA. One of these is maple syrup.

My partner, Irish to his marrow, cannot understand my fondness for sweet potato. (When I have Thanksgiving with other American-born friends he will pass on any sort of squash too, including pumpkin pie – my favourite.)

But, having a sweet tooth, he does understand my fondness for maple syrup, which to me is a sort of superior honey.

I substitute maple syrup for honey in bread making, and on cold winter days there is nothing like oatmeal with a good drizzle of maple syrup to help you face the day.

For my beloved, the real piece de resistance is my Maple Nutmeg Feather Cake. Here’s how to make it.

Our delicious maple syrup is produced in Lewis County, New York and processed by Lehman’s third generation sugarbush. We think it’s the best out there! At Lehmans.com and our store in Kidron, Ohio.
So simple and handy, it’s no wonder Amish homemakers have used these broom cake testers for years. Handmade in the USA!

Editor’s Note: Want to make your own maple syrup? Check out Lehman’s full line of Maple Sugaring Supplies! Writer, gardener and maple lover Bee Smith was raised in the U.S. but has lived in Ireland for several decades. This recipe was first published in 2011.

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BeeSmith

BeeSmith

I was born in Queens, N.Y, reared in Pennsylvania, did university in Washington, D.C. Then I moved to England for nineteen years. I lived first in London and then in Leeds. After my partner's sister died of cancer in 2000, we decided to take the leap of faith and move to Ireland to be nearer his family. Despite our friends thinking we were mad and feckless, it has worked out. The angels really do look after fools! We have a cottage on an acre and a quarter three miles from where the River Shannon rises. We have a polytunnel to...

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