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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 658 |
| pro | 7 g |
| total fat | 33 g |
| sat. fat | 11 g |
| carb | 88 g |
| fibre | 3 g |
| chol | 98 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 19% |
| vit A | 17% |
| vit C | 2% |
| folate | 18% |
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1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
3 eggs
1/2 cup (125 mL) maple syrup
2 cups (500 mL) all-purpose flour
4 tsp (20 mL) baking powder
1 tsp (5 mL) cinnamon
1 tsp (5 mL) grated nutmeg
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) ground cloves
Pinch salt
1/4 cup (50 mL) milk
3 cups (750 mL) vanilla ice cream
Butterscotch Maple Sauce and Sugared Pecans:
2-1/2 cups (625 mL) pecans
1 cup (250 mL) packed brown sugar
1 cup (250 mL) maple syrup
1/2 cup (125 mL) whipping cream
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 sa< 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.
Additional Information
Source
Canadian Living Magazine: March 2004
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