This sweet maple syrup spice cake not only contains a whole one and one half cups of pure maple syrup, the filling and topping are sweetened with coarse maple sugar. The darker the syrup, the stronger the flavour so a Canada Grade No. 2/Amber or American Grade Rank A/ Dark Amber maple syrup is recommended for this cake. The cake can be baked in a Nordic Ware bundt pan or a tube pan. A scoop of ice cream really puts the 'icing' on this cake.
*Canadian and American Grades/Colours for Pure Maple Syrup Charts
Canadian Grade/Colour Pure Maple Syrup Chart
- Canada No. 1 / Extra light
- Canada No. 1 / Light
- Canada No. 1 / Medium
- Canada No. 2 / Amber
- Canada No. 3 / Dark
American Grade/Colour Maple Syrup Chart
- Rank A / Amber Light
- Rank A / Medium Amber
- Rank A / Dark Amber
- Rank B / For Reprocessing
- Substandard / Substandard
Source for Canadian - American Grade/Colour charts: Acadian Maple Products
Maple Syrup Spice Cake With Maple Sugar Nut Filling
Ingredients:
Cake:
- ½ cup sugar
- 1/2 cup butter
- 3 eggs beaten
- 1 1/2 cups maple syrup (Canadian Grade No. 2 or American Grade Rank A)
- 3/4 cup buttermilk
- Pinch of salt
- 3 cups cake and pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Filling and topping:
- 2 cups chopped walnuts or pecans
- 1 cup maple sugar
Icing: (optional)
- 1 cup icing sugar
- 2 tbsp maple syrup (or more if needed)
Equipment:
- Bundt or tube pan
Method:
Preheat oven to 350 F. Grease and flour a bundt or tube pan.
Filling and topping:
Mix chopped nuts and maple sugar in a small bowl.
Cake:
- Cream the butter and add the sugar gradually beating well after each addition.
- Add the beaten eggs and mix well.
- Then, add the maple syrup.
- In a medium size bowl, mix together the flour, baking powder and salt.
- Beating well after each addition, add the flour mixture alternately with the buttermilk in three additions: (1/3 of the flour mixture,1/2 of the buttermilk, another 1/3 of the flour mixture, the other 1/2 of the buttermilk, ending with the last 1/3 of flour mixture.)
- Pour half the batter into the prepared bundt pan. Sprinkle half the filling and topping. Pour remaining batter on top.
- Bake for 50-55 minutes.
- Let cool completely before icing (if using).
Icing:
In a small bowl, mix icing sugar and maple syrup until pouring consistency. Add more maple syrup if necessary.
Serving Suggestion:
Serve with a tall cold glass of milk or a scoop of vanilla ice cream.
Maple Syrup Recipe Suggestions:
Maple Syrup - A Quebec Sweet Tradition
Beef Fillet With Maple Syrup and Mustard
Baked Oatmeal Recipe for Sunday Brunch
