“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
1 cup parve margarine
3 cups pure maple syrup
6 large eggs
5 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
2 cups vanilla soy milk
2 teaspoons pure vanilla extract
3 cups walnuts, toasted and chopped
Preheat the oven to 350° F. Grease a half-sheet cake pan or two 9 x 13-inch pans.
Bring the margarine to room temperature in a large bowl. Beat until creamy. Add the eggs one at a time and beat thoroughly to combine. Add the maple syrup and combine.
In a separate bowl, sift the flour, baking powder, salt, and ginger together. Add the flour mixture to the margarine mixture. Combine to make a smooth batter. Beat in the soy milk and vanilla extract until full y combined.
Pour the batter into the prepared pan(s). Sprinkle toasted walnuts on top of the batter.
Bake for 45-55 minutes or until a tester inserted into the center comes out clean. Remove from the oven. Cool completely before slicing.
This recipe can be halved and baked in one 9 x 13-inch pan. Reduce the baking time 5-10 minutes.
This cake gets eaten too fast to take photos of the finished product. Adapted from Martha Stewart’s Favorite Comfort Food (Martha Stewart Living). This cookbook is not available through Jessica’s Biscuit, but can be purchased from other vendors.
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