Pecan Maple Loaf
photo by buttercreambarbie
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 3⁄4 cup butter
- 6 tablespoons sugar
- 1⁄2 cup pecans, roughly chopped
- 3 eggs
- 1 tablespoon milk
- 1 lemon, zest of
- 5 tablespoons maple syrup
-
Icing
- 6 tablespoons icing sugar (optional)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons of roughly chopped pecans (optional)
directions
- Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
- Sift flour and baking powder into a bowl.
- Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
- Add in the sugar and pecans.
- Beat eggs together with milk and lemon zest in a seperate bowl.
- Stir in maple syrup.
- Add this to the flour mixture and gently mix together.
- Do not overmix, only until all dry ingredients have become moist.
- The batter should be lumpy.
- Pour batter into pan and smooth out the surface of the batter.
- Bake in the oven for about 50-60 minutes or until cake is lightly browned.
- To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
- Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
- (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
- Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
- Wait until the icing is set then slice.
Reviews
-
Koko-girl, first of all, welcome to Recipezaar.com! You will love it as much as I love this recipe of yours:) I made it this evening and it was well enjoyed by everyone. I used a packet of pecans that a wonderful woman, Karen Wilson,who I know from Recipezaar, sent me as a SURPRISE! (Where I live, pecans are terribly expensive and difficult to get in common places). Karen is the first to get me a bag of pecans from across the world! Now coming back to your amazing pecan maple loaf, I made a few substitutions and omissions. I used margarine instead of butter(3/4 cup melted margarine), a few drops of lemon juice instead of the lemon zest(nobody in my family likes the idea of zest in anything) and a combo of walnuts and pecans! This was A-M-A-Z-I-N-G! I was slightly short of 1/2 cup of pecans, so, I used 4-5 walnuts in addition to the chopped pecans(Thank Heavens for small mercies, Karen had sent me "chopped" pecans and this I really really appreciate). Now, while I was mixing up the batter, I realised I had only 2 tbsps. of maple syrup! Oh no! I was out of the main ingredient! I wasn't panicked, but for sure, in a mood to experiment! So, instead of 5 tbsps. maple syrup, I used a combo - 2 tbsps. maple syrup, 2 tbsps. golden syrup(heaped) and 1 tbsp. honey! A master blaster combo that created magic in the loaf's batter - it tasted amazing when put together, do try it for me the next time you get around to baking this one. I bake in my AMC Dutch oven, almost always, and this took 1 hour 10 minutes to bake. After that, when I did the toothpick test, a few crumbs came out clinging to the toothpick. So, I allowed the loaf to sit in the pan, covered, for another 15 minutes. After that, I frosted it with the frosting you gave alongwith the loaf. It is SIMPLY AMAZING!!!! The loaf is INCOMPLETE without the icing, IMHO:) We had guests this evening(you know, UNINVITED SOULS!) and they fell in love with this loaf. Thanks so much for saving my skin:) And again, a warm hug and welcome to Zaar from me to you.
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RECIPE SUBMITTED BY
koko-girl
Hong Kong
I'm a 19 year-old crazy for all foods! Although I love to pig-out, I only do that occasionally now coz I'm also quite conscious about my weight! Unlike many others my age, apart from just eating, I also like to cook. I'm still a novice in many things but learning to cook or bake is one of the things I enjoy the most. I currently reside in Hong Kong but will be moving off to college (I took a year off to explore my culinary aspirations or simply took a REAL break...haha) soon in the US. I also love collecting cookbooks or just recipes from here and there and creating my own.