Wednesday, 11 July 2012

Maple and Pecan Layer Cake

After making cupcakes and whoopie pies I decided to go for a big cake to mix it up a little bit, and being a lover of maple syrup this one stood out to me. I've made maple and pecan pie in the past but never thought of putting it into a cake, however the result was really nice. The syrup makes the cake moist (sorry for anyone who hates that word, I know it's controversial ha) and in a good way a little bit sticky. It is obviously quite a sweet cake therefore you don't need a big piece but the pecans do cut through the sugary flavour. It took a little while longer to cook in the oven than the book said but I put that down to my tins not being the exact size as specified. Apart from that, it is an easy cake to bake and went down well with all the family, therefore definitely makes it onto my list of successful bakes and i'm sure will be made again. 

(Cake Days - The Hummingbird Bakery)
Serves 10-12

For the sponge:

          120g (4oz) unsalted butter, softened
          400g (14oz) caster sugar
          360g (12.5oz) plain flour
          1.5 tbsp baking powder

          1.25 tsp salt
          360ml (12.5fl oz) whole milk
          40ml (1.5fl oz) maple syrup
          3 large eggs
          100g (3.5oz) pecans, chopped

For the frosting:
          240g (8.5oz) unsalted butter
          750g (1lb 10oz) icing sugar
          60ml (2fl oz) whole milk
          1 tbsp maple syrup
          pecan halves, to decorate
Three 20cm (8in) diameter loose-bottomed sandwich tins


  • Preheat the oven to 170C (325F) Gas Mark 3, and line the base of the sandwich tines with baking parchment. 
  • Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, baking powder and salt until the mixture reaches a crumb-like consistency. 
  • In a jug mix together the milk, maple syrup ad eggs by hand. With the whisk or mixer still on  low speed, pour the milk mixture into the dry ingredients and beat until everything is combined. Stir in the chopped pecans by hand. 
  • Divide the cake batter equally between the three prepared cake tines, then place in the oven and bake for 20-25 minutes or until the sponges are golden brown colour and bounce back when lightly pressed. Leave in the tines for a few minutes, then turn out and allow to cool completely on a wire rack before you add the frosting. 
  • Using the electric whisk or freestanding electric mixer with the paddle attachment, slowly mix the butter and icing sugar until fully combined and sandy in texture. In a jug mix together the milk and maple syrup, then pour this into the butter and icing sugar, while mixing on a low speed. When all the liquid has been incorporated, adjust the speed to high and beat until soft and fluffy. 
  • Once the sponge layer feels cold to the touch, you can assemble the cake. Place the first layer on a plate or cake card and top with 3-4 tablespoons of the frosting. Smooth the frosting out using a palette knife, adding a little more if needed. 
  • Sandwich the second layer on top, then add more frosting, followed by the third layer of cake. Next frost the sides and top of the cake, covering it completely so that no sponge is showing. Finally, decorate the top of the cake with pecan halves. 
Thanks for reading,

Naomi ♥ 

1 comment:

  1. That cake looks so good.


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