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1
Preheat oven to 350 degrees.
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2
Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
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3
To make the cake: In a large bowl, sift 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, about 3 minutes.
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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
Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
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9
Let cakes cool in pans for 10 minutes.
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10
Remove from pans and cool completely on wire rack.
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11
To make the frosting: In the top of a double boiler, combine first five ingredients.
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12
Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes).
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13
Remove the pot from heat.
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14
Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
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15
When cake has cooled, ice between the layers.
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16
Sprinkle about 1/3 cup chopped walnuts over the frosting.
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17
Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.
