---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MAPLE PECAN CAKE
  Categories: Brunch, Cakes
       Yield: 10 Servings
  
     3/4 c  Maple syrup
     1/4 c  Unsalted butter
     1/4 c  Brown sugar; firmly packed
  
   pn Ground mace 1 3/4 c  Pecans; coarsely chopped 2 1/2 c All purpose flour
   1 ts Baking soda pn Salt 1/2 c Unsalted butter; room temp 3/4 c Sugar 2
   Eggs; room temperature 1 ts Vanilla 1 ts Lemon peel; grated 1 c Plain
   yogurt 3/4 c Dried currants Generously butter 10-inch-diameter cake pan
   with high sides (or 7 1/2 x 11 1/2″ ovenproof glass baking dish). Heat
   syrup, 1/4 cup butter, brown sugar and mace in heavy medium saucepan over
   low heat, stirring until sugar dissolves. Bring to boil. Pour into prepared
   pan. Sprinkle with pecans. Position rack in center of oven and preheat to
   350~. Sift flour, baking soda and salt into bowl. Using electric mixer,
   cream 1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until
   light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in
   vanilla and lemon peel. Stir in flour mixture and yogurt alternately,
   beginning and ending with flour mixture. Fold in currants. Spoon batter
   atop pecan mixture, spreading gently to sides of pan. Bake until tester
   inserted in center comes out clean, about 55 minutes. Immediately invert
   cake onto rack set over sheet of waxed paper. Serve warm. Garnish with
   whipped cream if desired.
  
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