Ingredients
- 1 cup packed brown sugar
- 8 oz butter
- ¾ cup real maple syrup
- 1 tsp maple flavoring
- 5 eggs
- 2 ¼ flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 apple w/ skin, cored and coarsely grated
- 1 ½ cup coarsely chopped pecans, lightly toasted
- Glaze: 1 Tbsp real maple syrup
- 8 Tbsp powdered sugar
- 1 Tbsp Jack Daniels Whiskey
Preparation
Step 1
Pre-heat oven to 350˚.
Grease and flour Bundt pan.
In electric mixer, combine brown sugar, butter, maple syrup and flavoring. Mix on medium speed for 3 minutes or until fluffy. Then mix in eggs, one at a time. Continue mixing until mixture is light and fluffy.
Sift flour, baking powder, baking soda and salt into a medium bowl. Stir to mix evenly. Add dry ingredients, in two parts, into egg mixture, beating well after each addition. Then stir in apple and pecans.
Scoop batter into Bundt pan. Rap pan on counter to release air bubbles. Bake 55-60 minutes until top is golden brown and cake tester poked in cake comes out clean. Cool cake in pan on wire rack for about 10 minutes. Meanwhile make the glaze. In a small bowl, combine maple syrup, powdered sugar and whiskey. Stir until smooth. Remove cake from pan onto wire rack. Drizzle glaze over cake. Let cake cool completely or serve slightly warm.