I grew up in New England where maple syrup was pretty available all year round. I then moved to Florida as an adult and noticed that pure maple syrup was fairly expensive down here. My sister for Christmas send me a few bottles of pure maple syrup. She sent both dark amber and medium amber. It has been great to cook with!
Grease and flour two 6-inch round cake pans. Set aside.
2In a large mixing bowl sift flour, baking powder and salt together. Set aside.
In a measure cup mix milk and vanilla extract. Set aside.
3In another large mixing bowl, cream butter and sugar together. Gradually mix in eggs, one at a time, completely incorporating each egg before adding the next.
4Beat maple syrup into the sugar/egg batter.
5Mix in 1/2 the flour mixture to the sugar/egg batter. Add the entire whole milk mixture and completely mix into batter. Then mix in the rest of the flour mixture. Beat until completely incorporated.
6Pour batter out evenly among the two cake pans and bake on the center rack for about 25-30 minutes; or until a tooth pick comes out clean. Cool on wire wrack for 10 minutes, then turn out to complete cooling.
Beat butter and vanilla together until butter is fluffy.(about 2 minutes) Gradually add confectioners' sugar until completely incorporated. Fold in maple syrup.
8Once cakes are cooled, level off any doming on the cakes with a serrated knife, or cake leveler. Frost first cake and stack second cake on top of the first. Frost entire cake as desired. Serve at room temperature. Do not refrigerate, or cake will dry out.