Maple Syrup Cake
Food for Thought

Bake 42: Maple Syrup Cake

Maple Syrup CakeI think it’s pretty safe to say, at this point, that I’m not going to manage 52 bakes by the end of the year. But I’ll get there eventually, which is all that really counts, right?

Bake 42 is the cake the husband chose for his birthday cake this year. I always give him free rein of the cookery books for the occasion, and he has a habit of choosing cakes I hate. But this one, actually, I was all in favour of. As, it seems, was every single guest at his birthday party. Let’s just say, this one didn’t last very long at all…

Bake 42: Maple Syrup Cake

From Mary Berry’s Baking Bible


  • 225g butter
  • 225g light muscovado sugar
  • grated rind of 1 orange
  • 4 large eggs
  • 100ml maple syrup
  • 350g self-raising flour
  • 2 tsp baking powder
  • 1/2 tsp ground ginger
  • 50g chopped pecan nuts

For the filling and topping

  • 450ml double cream
  • 2 tbsp maple syrup
  • shredded rind of 1 orange, to decorate


  1. Preheat the oven to 160°C. Grease a 20cm deep round tin and line the base
  2. Measure all the ingredients for the cake, except the pecan nuts, into a large bowl and beat until blended. Stir in the pecan nuts
  3. Spoon the mixture into the tin and bake for 1-1/2 hours until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes before turning out onto a wire rack
  4. Make the filling by whipping the cream until it just holds its shape, then folding in the maple syrup
  5. Split the cake in half and fill and cover with the cream, smoothing it evenly over the top and sides. decorate the top with the orange rind and keep chilled in the fridge

Maple Syrup Cake

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