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1
Preheat oven to 350 degrees.
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2
Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
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3
In a large bowl, mix together the flour and the ginger and set aside.
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4
In a large bowl, cream the butter and the sugar until fluffy.
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5
Add the eggs one at a time, beating until well combined.
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6
Beat in the maple syrup gradually.
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7
Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
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8
Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
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9
Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
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10
To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
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11
To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
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12
When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
