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Maple Cake with Bourbon Frosting
A sinfully delicious cake!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Slices
Calories
668
kcal
Author
John Kanell
Ingredients
Ingredients:
8
tbs
1 stick unsalted butter, room temperature, plus more for pans
2 3/4
cup
all-purpose flour
sifted, plus more for pans
2
cup
pure maple syrup
preferably grade A dark amber
3
large eggs
1
tbs
baking powder
1/4
tbs
salt
1
tsp
ground ginger
1
cup
milk
1
tsp
pure vanilla extract
1 1/2
cup
chopped
6 ounces pecans
For the Frosting:
2
16-ounce packages powdered sugar
1/3
cup
milk
1/3
cup
bourbon
1
cup
butter
softened
Cream the butter in a mixer and add the maple syrup
Instructions
Cream the butter in a mixer and add the maple syrup
Add the eggs and mix until combined.
Sift the dry ingredients into a bowl.
Slowly add the flour mixture.
Add the milk to the mixture and mix until combined.
Stir in the chopped pecans.
Pour the mixture into to two buttered and floured cake pans. I made an insulator for the sides using tin foil
and wet paper towels.
Bake at 350F for approximately 40 minutes. As you can see the insulation made a big difference. Nice golden sides and a flat top!
Cream the butter and add the powdered sugar.
Add the bourbon and milk mixing at high speed.
Once the cake is cooled it is ready for frosting.
Frost the first layer. Add chopped pecans you'd like.
Second layer goes on.
Frost the top and sides, you don't have to worry too mush about getting a perfectly smooth finish.
Add toasted pecans to the bottom, pressing lightly.
Pipe around the top edge using a large star attachment.
I whisked equal parts maple syrup and powdered sugar together for a simple glaze and poured on top. You can use a brush to spread out if needed.
Nutrition
Serving:
1
piece
|
Calories:
668
kcal
|
Carbohydrates:
90
g
|
Protein:
7
g
|
Fat:
30
g
|
Saturated Fat:
19
g
|
Cholesterol:
122
mg
|
Sodium:
150
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
54
g
|
Vitamin A:
345
IU
|
Vitamin C:
0.2
mg
|
Calcium:
86
mg
|
Iron:
1.2
mg