MAPLE PECAN CAKE
When preparing to enter a baking contest many years ago, I kept fine-tuning this recipe until it was just right. My determination paid off...I was first runner-up! Chocolate frosting enhances the maple-nut flavor of the cake.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, maple syrup, water and maple flavoring. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in pecans and chocolate., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. For frosting, in a microwave, melt butter and chocolate; stir until smooth. Pour into a large bowl; beat in the confectioners' sugar, milk and maple syrup. Frost cake; press pecans onto the top and sides of cake.
Nutrition Facts :
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