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Maple and Pecan Cake


For the cake

  • 225g self-raising flour
  • 225g butter, softened
  • 225g golden caster sugar
  • 1 ½ teaspoon baking powder
  • 4 eggs, beaten
  • 2 tablespoon pure maple syrup
  • 75g pecan nuts, finely chopped

For the icing

  • 180g cream cheese
  • 80g butter
  • 300g icing sugar
  • 5 tablespoons maple syrup
  • 100ml Caramel, warmed slightly
  • 50g pecan, chopped

Step 1

Line two 20cm / 8” cake tins with butter and greaseproof paper. Pre-heat the oven to 160°C.

Step 2

Beat the butter and sugar in a mixing bowl until light and fluffy.

Step 3

Slowly add the beaten eggs to the mixture, ensuring the mixture is fully combined after each addition.

Step 4

Fold in the flour, baking powder and pecans until the mixture is smooth and creamy.

Step 5

Divide the mixture evenly between the two prepared tins and bake in the oven for 20-25 minutes until a cake skewer comes out clean. Once baked, remove from the tins and place on a wire cooling rack.

Step 6

To make the icing, combine the icing sugar, cream cheese, butter and maple syrup in a mixing bowl until light and creamy.

Step 7

Spread the icing on one of the cake sponges and place the second sponge on top. Apply one thin layer of butter cream on the sides and top of the cake and place in the fridge to cool until hard.

Step 8

Pour the caramel on top of the cake and let it drip bowl the sides of the cake. Once this has cooled pipe the remaining icing around the outside of the cake and fill the middle with chopped pecan nuts.