Just a short post to let you know what I’ve been up to. This week was my husband’s birthday, there is only one day between his and our eldest daughter’s birthday, so I was very busy baking. He didn’t have a birthday party, but I did make him the two “birthday†cakes which I traditionally make him every year for his birthday, a tiramisu and a white chocolate cheesecake with dark chocolate topping. This year I also made him a maple syrup and pecan cake to take to the class that he is teaching (I hear that they devoured it quickly). The maple and pecan cake is so easy to make, it only takes about 5 minutes before it goes in the over, and I always get so many compliments. Here is the recipe:
Maple & pecan nut cake
200 ml (1 cup) sour cream
3 eggs
1 ½ cups sugar
1 tsp vanilla essence
½ cup vegetable oil
¼ tsp salt
1 ¼ cups all purpose flour
1 cup broken pecan nuts
For sauce:
½ cup maple syrup
Preheat the oven to 170 degrees c (340 degrees f).
Mix the sour cream, eggs, sugar, vanilla, oil and salt in a large bowl. Add sifted flour over the mixture. Mix until smooth and thin Add pecan nuts. Pour into floured and oiled baking pan (either loaf or bunt).
For bunt bake for 45-50 minutes and in loaf tin for 35-40 minutes (or until you can stick a toothpick into the middle of the cake and it comes out dry).
Take the cake out the oven, make small holes with toothpick in the cake in order to help it absorb the syrup and immediately pour the maple syrup over it. Allow the cake to cool down completely before serving.
Enjoy the cake and all the compliments!
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