Tested till perfect Maple Spice Cake with Butterscotch Maple Sauce and Sugared Pecans

Maple Spice Cake with Butterscotch Maple Sauce and Sugared Pecans

Developed by up-and-coming Canadian chef Gordon Bailey for Sugar Moon Farm, this dessert will more than satisfy any sweet tooth. Cooking the pecans in maple syrup and brown sugar infuses them with flavour and makes it impossible to eat just one.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 1/2 cup 1/2cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 3 3eggeggs
  • 1/2 cup 1/2cupmaple syrup
  • 2 cups 2cupsall-purpose flour
  • 4 tsp 4tspbaking powder
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspgrated nutmeg
  • 1/2 tsp 1/2tspground allspice
  • 1/4 tsp 1/4tspground cloves
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupmilk
  • 3 cups 3cupsvanilla ice cream

Butterscotch Maple Sauce and Sugared Pecans:

  • 2-1/2 cups 2-1/2cupspecanpecans
  • 1 cup 1cuppacked brown sugar
  • 1 cup 1cupmaple syrup
  • 1/2 cup 1/2cupwhipping cream
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Preparation

Butterscotch maple Sauce and Sugared Pecans: In saucepan, combine pecans, brown sugar and maple syrup; bring just to simmer over low heat and simmer, without boiling, until nuts darken, about 1 hour.

Reserving sauce, strain pecans and spread on greased rimmed baking sheet; bake in 350°F (180°C) oven, stirring twice, until slightly crisp and sugar-coated, about 15 minutes. Let cool. In saucepan or in bowl in microwave oven, heat cream until steaming. Stir into sauce. (Make-ahead: Store pecans in airtight container for up to 1 week. Refrigerate sauce in airtight container for up to 1 week.)

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in maple syrup. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, cloves and salt ; stir into maple mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.

Scrape into greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 25 minutes. Let cool on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Cut cake into 12 pieces. Drizzle 1 tbsp (15 mL) of the sauce onto each plate; top with cake and ice cream. Drizzle with more sauce; sprinkle with pecans.

Nutritional Information Per serving: about

cal 658 pro 7g total fat 33g sat. fat 11g
carb 88g fibre 3g chol 98mg sodium 224mg

% RDI:

calcium 15 iron 19 vit A 17 vit C 2
folate 18
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