MAPLE PECAN CAKE Makes 12 servings
Like most poundcakes, this dessert gets better with a day of aging, so making it a day ahead is ideal. Cake : 1 cup pure maple syrup 1 3/4 cups coarsely chopped pecans, toasted 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups unsalted butter, room temperature 3/4 cup granulated sugar 1/2 cup packed brown sugar 5 large eggs 1/2 teaspoon vanilla Glaze : 3 tablespoons pure maple syrup 2 tablespoons whipping cream 8 tablespoons confectioners' sugar, sifted Pecan halves for garnish To make cake: Preheat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Place syrup in a heavy medium saucepan over mediumhigh heat. Cook until syrup is reduced to 1/2 cup. Remove from heat. Cool. Finely grind pecans in processor. Sift flour, baking powder and salt into a medium bowl. Beat butter and both sugars in a large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add cooled maple syrup and vanilla (mixture might look curdled). Mix in dry ingredients. Stir in pecans. Pour batter into prepared pan. Bake until top is golden and tester inserted near the center comes out clean, about 50 minutes to 1 hour. Transfer pan to rack. Cool 10 minutes. Using a small knife, cut around the sides and center of cake to loosen. Turn cake out so it can cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.) To make glaze: Melt syrup with cream in a heavy small saucepan. Remove from heat. Add sugar and whisk until smooth. Cool slightly. Drizzle glaze over poundcake. Arrange pecan halves decoratively over cake. PER SERVING : 581 calories, 6 g protein; 65 g carbohydrates; 2 g fiber; 35 g fat (14 g saturated); 142 mg cholesterol _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
