The Snowman in My House

On the day after Christmas, everybody and their brother rushes out to Walmart and Target to snatch up the leftover gift wrap, twinkly lights, and patterned stockings. They gobble up the 90% off ornaments and wreaths like candy. Not a fan of crowds, I waited to brose through any of the remains for 6 whole days until a nasty cold forced me to drive to Rite Aid for a box of tissues (‘tis the season, after all).  


While shuffling to the back of the store in my cozy slippers, I passed by the red and green skittles and tree-shaped Reese’s peanut butter cups. But my feet automatically stopped at the snowflake dishware. On the bottom shelf, beneath the cups and platters, sat snowman cake pans, patiently waiting to be given a proper home. And at $2 a pan, who was I to deny one a comfortable spot in my kitchen cupboards?



Maple Pecan Snowman Cake

serves 6-8

If you don’t have an adorable snowman cake mold, you can use a regular 9” round cake pan. If so, check the cake for doneness 5 min early. This recipe can be doubled to make a two-layer cake.

maple pecan cake

1½ tsp flour

2 tbsp butter, softened

⅓ c. light brown sugar

1 tsp vanilla extract

1 tsp maple extract

1 egg

1¼ c. flour

1⅛ tsp baking powder

¼ tsp salt

¼ c. + 2 tbsp real maple syrup

¼ c. milk

¼ c. chopped pecans


vanilla frosting

1 tbsp butter, softened

2-3 c. powdered sugar

1 tsp clear vanilla

3-4 tsp milk

food coloring

sugar sprinkles


  1. To prepare the cake, preheat the oven to 350°. Lightly coat the cake pan with nonstick cooking spray, and flour with the 1½ tsp of flour. Set aside.
  2. In a large bowl, cream the butter and sugar. Add in the extracts and egg, beating well. In a medium bowl, whisk together the remaining flour, baking powder, and salt.
  3. Add about a third of the flour mixture to the butter mixture, and beat until just incorporated. Mix in the maple syrup. Beat in another third of the flour mixture, and then mix in the milk. Add the remaining flour mixture, and mix until just incorporated. Gently fold in the pecans.
  4. Pour the batter into the prepared pan, and bake at 350° for 35-40 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 min before turning out onto a wire rack to cool completely.
  5. To prepare the frosting, cream the butter and ¼ c. powdered sugar in a medium bowl with clean, dry beaters. Mix in the vanilla and ½ tsp of milk. Alternate between adding powdered sugar and milk until the frosting reaches the desired consistency. Optional: Set aside small amounts to color for the eyes, nose, etc. and add the sugar sprinkles on top of the corresponding color.




January 5, 2012. Tags: , , , , , , , , . Baked Bliss.

One Comment

  1. Best Desserts of 2012 « Foods for the Soul replied:

    […] #4: maple pecan snowman cake […]

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