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This was baked in an 8 inch square pan and cut into 9 servings. I did follow Rita's suggestion and reduced the syrup to 3/4 cup. The cake is very sweet and moist. This is better warm with a small amount of vanilla ice cream on top.

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PaulaG December 09, 2007

Sweet and nutty!! I really thought oh my 1 cup of syrup is a bit but it does work. I think it can be cut back to 1/2-3/4 of a cup. Being real maple syrup is $7.00 for 8 ounces. I`m sure it won`t be missed. I used almond milk Almond Milk (Almond Drink Base) in place of the milk. Kinda of reminded me of a pancake. Served with whipped cream. Simply Sinfull!

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Rita~ June 27, 2006

What a wonderfully delicious cake, I used the Dark Amber Maple Syrup. No need to worry with frosting or icing this cake comes with it's own, which makes it not only tasty, but easy too. Thank You for sharing this with us.

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Chabear01 June 22, 2006

What a great pudding! Very simple and quick to make the cake has a lovely light texture and the maple syrup gives it a great flavour. Thanks for the recipe!

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Fairy Nuff June 21, 2006

I wanted to do something with the maple syrup I brought from Quebec and stumbled across this recipe. Not only was it really easy but it was extremely delicious!!!! I had to use almonds instead of pecans because I did not have any but it came out great anyways. 25 minutes in the oven and bam! Delicious maple syrup pudding cake! Thanks for the recipe!

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Jacqueline D. December 15, 2014

Wow! Unbelievably yummy cake. I used 3/4 cup maple syrup and walnuts since I didn't have any pecans and served it with Cool Whip. Definitely will serve it warm with ice cream next time.

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rmsannes March 30, 2013
Maple Syrup Pudding Cake