Maple Spice Cake with Butterscotch Maple Sauce and Sugared Pecans

By The Canadian Living Test Kitchen

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Maple Spice Cake with Butterscotch Maple Sauce and Sugared Pecans

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	658658 cal
pro	7 g7g pro
total fat	33 g33g total fat
sat. fat	11 g11g sat. fat
carb	88 g88g carb
fibre	3 g3g fibre
chol	98 mg98mg chol
sodium	224 mg224mg sodium
% RDI:	-
calcium	1515 calcium
iron	1919 iron
vit A	1717 vit A
vit C	22 vit C
folate	1818 folate

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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.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
3 eggs 3 3eggeggs
1/2 cup maple syrup 1/2 1/2cup cupmaple syrup
2 cups all-purpose flour 2 2cups cupsall-purpose flour
4 tsp baking powder 4 4tsp tspbaking powder
1 tsp cinnamon 1 1tsp tspcinnamon
1 tsp grated nutmeg 1 1tsp tspgrated nutmeg
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
1 pinch salt 1 1pinch pinchsalt
1/4 cup milk 1/4 1/4cup cupmilk
3 cups vanilla ice cream 3 3cups cupsvanilla ice cream
Butterscotch Maple Sauce and Sugared Pecans:
2-1/2 cups pecans 2-1/2 2-1/2cups cupspecanpecans
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1 cup maple syrup 1 1cup cupmaple syrup
1/2 cup whipping cream 1/2 1/2cup cupwhipping 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 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.

Source : Canadian Living Magazine: March 2004