Pecan and maple syrup bundt cake
Bundt cakes look great but it is best to bake them the day of serving or the day before at the most. There is more of the cake exposed to the air so they tend to harden quicker than a more traditional round or square cake might
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
175g soft butter
90g muscovado sugar
2 eggs, lightly beaten
1 tsp vanilla
3 tbsp maple syrup
200g self-raising flour
2 ripe bananas
100g medjool dates, stoned and chopped
50g pecan nuts
To decorate:
100g icing sugar
2 tbsp orange juice
A handful of pecan nuts, finely chopped
Method
Preheat your oven to 160°C and grease and flour a 7-inch Bundt tin.
Beat the butter and sugar until the mixture is lightening in colour. Add the eggs, vanilla and maple syrup until combined. Mix in the flour until that too is combined.
Add the banana, dates and nuts and stir them into the batter.
Scoop the batter into the prepared tin and bake for about 45 minutes until a skewer comes out clean. Once cool enough to handle, turn the cake onto a wire rack to cool completely.
To make the icing, whip the orange juice and icing sugar together until smooth, adding a little more juice if needed. The icing should be pourable but not very runny. Pour over the cooled cake and sprinkle the pecan nuts on when it is still wet.Â
