Maple Pecan Holiday Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This has been a holiday cake for many years.  My Mom used to make it for Thanksgiving and we all looked forward to that rich maple taste. So light and airy with deep rich flavors.  I think you’ll love it.  I know I do.

 

Maple Pecan Holiday Cake

 

Preheat the oven to 350 degrees.  Prepare you loaf cake pans by spraying them with nonstick cooking spray and then lining the pans with parchment paper.  Then spraying them again.  I use three of my 4 pans for this cake.

 

 

 

https://amzn.to/3ZIlxlN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sponge Cake

 

4 large eggs

2 cups white sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

¼ cup unsalted butter, cut into pieces

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.

 

Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

 

Microwave milk in a microwave-safe bowl until it begins to bubble, about 1 minute. Add butter and stir until melted. Stir in vanilla.

 

Pour hot milk mixture into the batter; blend on low speed until well combined and smooth. Pour into the prepared pans.

 

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Let cakes cool on a wire rack completely before filling.  Then slice a very thin layer off the top of each cake so they will stack nicely.

 

For the bottom layer you will spread a layer of Pecan filling:

 

Pecan Filling

 

3 large eggs

3/4 cup dark corn syrup

3/4 cup dark brown sugar

1 tsp vanilla extract

1/4 cup butter, cubed

1/2 tsp salt

2 cups chopped pecans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine all ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly. Add the pecans and allow to boil for 30 seconds. Remove mixture from the heat and refrigerate until cool and thickened. Spread on bottom layer of cooled cake.  Lay next layer of cake on top.  

 

Next layer will be the Butter Maple Filling:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whipped Brown Butter Maple Filling

 

1 cup unsalted butter

1/2 cup pure maple syrup

Pinch of salt

 

In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and develops a nutty aroma.

 

Remove from heat and let it cool completely. Stir in the maple syrup and a pinch of salt.  Transfer the mixture to a bowl and refrigerate until it solidifies but is still soft. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a hand mixer, stand mixer, or blender whip the brown butter and maple syrup until light and fluffy.  Spread on top of cake using all the filling. Lay your final cake on top.

 

 

Maple Cream Cheese Frosting Recipe

 

3 Tablespoons Unsalted Butter, room temperature

1 cup Cream Cheese, softened to room temperature

4 Tablespoons Pure Maple Syrup

1/2 teaspoon Vanilla Extract

1 teaspoon Maple extract

¼ teaspoon Fine Sea Salt

1 teaspoon or orange juice

 

In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Scrape down the sides of the bowl and add maple syrup, vanilla extract, maple extract, salt, and orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through. 

 

If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes:

 

• This recipe makes 1 1/2 cups of frosting.

 

• Bring the butter and cream cheese to a cool-room temperature. Too cold, you’ll get lumps in your frosting and the ingredients will not emulsify. Too warm and the icing will be too soft and runny. I typically remove the butter and cream cheese from the fridge and cut it into small cubes while still cold. I then allow the ingredients to sit out on my kitchen counter for 30 minutes-1 hour before preparing the recipe.

• Scrape the sides and bottom of the bowl throughout mixing. This ensures all the ingredients mix together thoroughly and bits of syrup or salt are not stuck to the side of the bowl.
  

 

 

 

 

 

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