Recipe by Sarah_Jayne
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Top Review by AphroditeChoc
I made this cake 3 times, yes 3 times, hence I wasted 12 Eggs, 11/2 Pounds of butter etc. The first time I followed the recipe, it rose beautifully and then flopped in the middle, I thought it was odd putting 2 teaspoons of baking powder in as well as self raising flour so the second time I missed out the baking powder, cake was greasy and crumbly. Third time I did'nt do the all in one bowl method and creamed the sugar and butter then added the eggs, mixed and then added the flour. It was better but not brilliant, I iced the cake and it looked better, icing covers a lot of mistakes, if no-one eats it on Xmas day into the bin it goes. I would not recommend this recipe
For The Cake
- 8 ounces butter, softened
- 8 ounces brown sugar
- 1 orange, zest of
- 4 eggs
- 3 1⁄2 ounces maple syrup
- 12 ounces self-raising flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground ginger
- 1 1⁄2 ounces pecans, chopped
For The Filling And Topping
- 15 7⁄8 ounces heavy cream
- 2 tablespoons maple syrup
- 1 orange, zest of, shredded
Directions See How It's Made
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.