Line bottom of two greased round baking pans (23 cm or 9 inches) with
greased wax paper. Cream butter; gradually beat in sugar until light and
fluffy. Beat in eggs, one at a time. Add maple syrup and beat until
smooth. Sift together dry ingredients; add alternately with milk. Pour
into prepared pans. Bake at 180°C (350°F) until cake springs back when
pressed lightly (30 to 35 min). Cool for 5 minutes and turn out of pans on
completely flat surface. When cold, may be frosted with MAPLE BUTTER
FROSTING. Makes 1 layer cake.