Maple Pecan Cake
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Maple Pecan Cake
  Maple    Cakes    Pecans  
Last updated 6/12/2012 12:52:17 AM. Recipe ID 13972. Report a problem with this recipe.
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      Title: Maple pecan cake
 Categories: Cakes
      Yield: 6 servings
    3/4 c  Maple syrup
    1/4 c  Unsalted butter
    1/4 c  Firmly packed brown sugar
        pn Ground mace
  1 3/4 c  Coarsely chopped pecan
  2 1/2 c  All purpose flour
      1 ts Baking soda
        pn Salt
    1/2 c  Room temperature unsalted
    3/4 c  Sugar
      2    Room temperature egg
      1 ts Vanilla
      1 ts Grated lemon peel
      1 c  Plain yogurt
    3/4 c  Dried currants
  Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2
  x 11 1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup
  butter, brown sugar and mace in heavy medium saucepan over low heat,
  stirring until sugar dissolves. Bring to boil. Pour into prepared
  pan. Sprinkle with pecans.
  Position rack in center of oven and preheat to 350 deg. Sift flour,
  baking soda and salt into bowl. Using electric mixer, cream 1/2 cup
  butter in another bowl. Add 3/4 cup sugar and beat until light and
  fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in
  vanilla and lemon peel. Stir in flour mixture and yogurt alternately,
  beginning and ending with flour mixture. Fold in currants. Spoon
  batter atop pecan mixture, spreading gently to sides of pan. Bake
  until tester inserted in center comes out clean, about 55 minutes.
  Immediately invert cake onto rack set over sheet of waxed paper.
  Serve warm. Garnish with whipped cream if desired.

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Recipe ID 13972 (Apr 03, 2005)

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