*  Exported from  MasterCook  *
 
                              MAPLE PECAN CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Pure maple syrup
      1/4   c            Unsalted butter
      1/4   c            Dark brown sugar
                         -- (firmly packed)
    1       pn           Ground mace
    1 3/4   c            Coarsely chopped pecans
    2 1/2   c            Bleached all-purpose flour
    1       t            Baking soda
    1       pn           Salt
      1/2   c            Unsalted butter -- room temp.
      3/4   c            Sugar
    2                    Eggs -- room temperature
    1       t            Vanilla
    1       t            Grated lemon peel
    1       c            Plain yogurt
      3/4   c            Dried currants
                         Whipped cream (optional)
 
   Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x
   11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch 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 degrees F.  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.  Pass cream if desired.
   
   * Source: Bon Appetit - April 1986 * Typos courtesy of: Karen Mintzias
  
 
 
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