Maple Pecan Cake

Maple Pecan Cake Recipe
James Carrier
Notes: If the nut flour is not available, use 1 cup pecans: bake in a 350° oven until golden under skins, about 10 minutes, then whirl in a food processor until finely ground.

Yield:

Makes 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 511
Caloriesfromfat 55 %
Protein 6.2 g
Fat 31 g
Satfat 10 g
Carbohydrate 56 g
Fiber 1.1 g
Sodium 326 mg
Cholesterol 102 mg

Ingredients

1 cup all-purpose flour
1 cup pecan flour (see notes)
2 teaspoons baking powder
1/4 teaspoon salt
3 large egg yolks, beaten to blend
2/3 cup maple syrup
1/3 cup pecan or vegetable oil
1 tablespoon brandy
6 large egg whites
1/3 cup sugar
1/2 cup chopped toasted pecans

Preparation

1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.

2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.

3. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.

4. Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.

5. Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.

March 2003
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