Maple Pecan Cake 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, 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 Maple-cream cheese frosting* 1/2 cup chopped toasted pecans Maple-cream cheese frosting* 3/4 cup maple syrup 4 ounces cream cheese, at room temperature 1/2 cup (1/4 lb.) butter, at room temperature 1/2 cup powdered sugar Preparation In a 1- to 1 1/2-quart pan over medium-high heat, bring maple syrup to a boil. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10 to 12 minutes. Pour into a glass measure nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3 to 4 minutes. Remove from ice water. In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. Beat in powdered sugar. Scrape in reduced syrup; beat until smooth.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page