How to: Marvellous Maple and Pecan Cake

I’ve had a bottle of proper maple syrup hanging around my cupboard for a while, and wanted to do it justice by making something impressive with it. My good crafty friend sent me a recipe from the Hummingbird Bakery and I was inspired to make their maple and pecan layer cake.Image

It was absolutely delicious, even if I do say so myself! Do you like the golden pecans?

Ingredients

These ingredients will make a triple layer cake. I cut them by a third as I only made two layers. I also halved the frosting ingredients as recipes often make WAY too much. Half was a good amount for this cake.

  • 120g unsalted butter
  • 400g caster sugar
  • 360g plain flour
  • 1.5 tbsp (this is NOT a typo) baking powder
  • 1/4 tsp salt
  • 360ml milk
  • 40ml maple syrup (be generous!)
  • 3 eggs
  • 100g pecans, chopped

For the frosting

  • 240g unsalted butter, very soft
  • 750g icing sugar
  • 60ml milk
  • 1 tbsp maple syrup
  • pecan halves to decorate (12 is an easy number to space evenly)

Method

  1. Butter your 8″ (springform) cake tins. Preheat oven to 170degrees.
  2. Mix the butter, sugar, flour, baking powder and salt until it has the consistency of breadcrumbs. You can use an electric mixer but I used a wooden spoon.
  3. In a separate container, mix the milk, maple syrup and eggs.
  4. Gradually pour this mixture into the dry ingredients and mix until well combined.
  5. Stir in the pecans
  6. Pour into your tin
  7. Batter in tin
  8. Bake for 15-25 minutes, until a skewer inserted into the centre comes out clean.Baked
  9. Leave to cool in the tins for a few minutes before removing to a wire rack to cool completely. While the cakes are baking and cooling, get to work on that frosting.
  10. Ensure the butter is very soft- pop in the microwave for a few seconds if necessary
  11. Sift (or just put) the icing sugar into a bowl, add the butter and mix with an electric mixer until of sandy consistency
  12. Mix the milk and maple syrup and add to the icing sugar mixture gradually, mixing slowly all the while.
  13. Once incorporated, mix on high until soft and fluffy.
  14. Once the cakes are completely cold, start frosting! First sandwich the layers together with a couple of generous tablespoons of buttercream. Then get to work on the top and sides. It’s really hard to get this icing smooth (I also need to get a palette knife!) a good tip is to have a glass of boiling water and a clean tea towel on hand. Dip the blade to heat it up, then wipe it dry and this really helps with the smoothing.Spreading icing
  15. Once your cake looks better than this, decorate with the pecans. I sprayed mine gold first.Golden pecans

I love sparkly things. Soon, this…

Sliced

…will be this

Slice

Yum.

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About The Crafty Crusader

London-based crafter, baker and blogger. I make things by any means necessary.

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