Maple Pecan Cake Recipe




Maple Pecan Cake Ingredients

3/4 cup pure maple syrup
1/4 cup unsalted butter
1/4 cup dark brown sugar - (firmly packed)
1 pinch ground mace
1 3/4 cup coarsely chopped pecans
2 1/2 cup bleached all-purpose flour
1 tsp baking soda
1 pinch salt
1/2 cup unsalted butter, room temp.
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla
1 tsp grated lemon peel
1 cup plain yogurt
3/4 cup dried currants
1 whipped cream (optional)

A Recipe for
Maple Pecan Cake

 

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.


This is a recipe for Maple Pecan Cake from the recipe cookbook of Recipes-to-go (Dessert)


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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher



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Maple Pecan Cake

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

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Maple Pecan Cake Directions

Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2
x 11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch
ovenproof glass baking dish).
Heat syrup, 1/4 cup butter, brown sugar and mace in heavy medium
saucepan over low heat, stirring until sugar dissolves. Bring to
boil. Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 degrees F. Sift
flour, baking soda and salt into bowl. Using electric mixer, cream
1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until
light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes.
Blend in vanilla and lemon peel. Stir in flour mixture and yogurt
alternately, beginning and ending with flour mixture. Fold in
currants. Spoon batter atop pecan mixture, spreading gently to sides
of pan. Bake until tester inserted in center comes out clean, about
55 minutes. Immediately invert cake onto rack set over sheet of waxed
paper. Serve warm. Pass cream if desired.

* Source: Bon Appetit - April 1986 * Typos courtesy of: Karen Mintzias

Serves: 10

 

 

 

 

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Maple Pecan Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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