Ingredients
- Cake:
- 2 3/4 2 ¾ Cups cake flour
- 1 3/4 1 ¾ Teaspoons baking powder
- 1 Teaspoon salt
- 1/2 ½ Teaspoon ground cinnamon
- 1/4 ¼ Teaspoon freshly grated nutmeg
- 1/2 ½ Teaspoon ground ginger
- 1/2 ½ Cup Milk
- 3/4 ¾ Cup Maple syrup
- 1 1/2 1 ½ Teaspoon vanilla extract
- 16 Tablespoons unsalted butter
- 1 cup firmly packed light brown sugar
- 1/2 ½ Cup granulated sugar
- 4 eggs, lightly beaten
- Glaze:
- 1/3 Cup firmly packed light brown sugar
- 1/3 Cup maple syrup
- 4 Teaspoons bourbon
Preparation
Step 1
Bring all ingredients to room temperature. Position rack on lower 1/3 of oven and preheat to 325°F. Spray pan with Pam baking coating.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and ginger. Whisk together the milk, maple syrup and vanilla. Set aside.
Beat the butter until fluffy. Add eggs a little at a time.
Add the flour mixture in three additions, alternating with milk mixture.
Spoon batter in prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and toothpick inserted comes out clean, about 1 hour and 15 minutes. Cool upright in the pan for 15 minutes.
Make the glaze in saucepan over medium heat, stirring together the brown sugar, maple syrup and bourbon. Simmer about 3 minutes. Tap the cake pan gently to loosen the cake. Brush glaze over the cake. Cool completely.