Cornucopia Maple Spice Cake

By BearForce

Adapted from Williams-Sonoma

Ingredients

• Maple Glaze:
• 2 3/4 cups flour (I just used all-purpose)
• 1 3/4 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 cup milk
• 3/4 cup maple syrup (I used Grade A)
• 1 1/2 tsp. vanilla extract
• 16 Tbs. (2 sticks) butter
• 1 cup light brown sugar
• 1/2 cup sugar
• 4 eggs, beaten
• 1/3 cup light brown sugar
• 1/3 cup maple syrup
• 4 tsp. whisky (or bourbon, rum, whatever you have)

Preparation

Step 1

Preheat oven to 325 F. In a large bowl, sift together flour, baking powder, salt, and spices. In another smaller bowl, mix together milk, maple syrup, and vanilla extract. With an electric mixer, beat the butter until smooth. Add the brown sugar and regular sugar and beat until fluffy. Add the eggs a little at at time, beating until each are combined. Next add the flour mixture in three additions, alternating with the milk mixture and starting and ending with the flour. Scrape down the sides of the bowl when needed, and beat until each mixture is just combined. The batter should be light and fluffy. Spoon the batter evenly into a buttered and floured bundt pan. Place on the middle rack and bake for 1 hour to 1 hour and 15 minutes. Check center with toothpick to make sure it’s done all the way through. Set aside and let cool.

Maple Glaze: Stir together the ingredients in a saucepan and heat on high until the mixture starts to simmer. Then turn down heat to medium and let the mixture reduce and become somewhat tacky (about 3 minutes). Remove from heat and drizzle over the slightly warm cake. Slice and enjoy!