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Maple Pecan Cake

 Maple Pecan Cake
When preparing to enter a baking contest many years ago, I kept fine-tuning this recipe until it was just right. My determination paid off...I was first runner-up! Chocolate frosting enhances the maple-nut flavor of the cake.—Darlene Brenden, Salem, Oregon
12 ServingsPrep: 35 min. Bake: 40 min. + cooling


  • 5 eggs, separated
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup maple syrup
  • 1/2 cup water
  • 1 teaspoon maple flavoring
  • 3/4 cup chopped pecans
  • 1-1/2 ounces semisweet chocolate, grated
  • 1/4 cup butter, cubed
  • 3 ounces semisweet chocolate, chopped
  • 4 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1/4 cup maple syrup
  • 1-1/2 cups chopped pecans


  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • combine the flour, sugar, baking powder and salt. In another bowl,
  • whisk the egg yolks, maple syrup, water and maple flavoring. Add to
  • dry ingredients; beat until well blended. In another bowl, beat egg
  • whites until stiff peaks form; fold into batter. Fold in pecans and
  • chocolate.

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Maple Pecan Cake (continued)

Directions (continued)

  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 350° for 40-45 minutes or until cake springs back when lightly
  • touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate. For frosting, in a microwave, melt butter and
  • chocolate; stir until smooth. Pour into a large bowl; beat in the
  • confectioners' sugar, milk and maple syrup. Frost cake; press pecans
  • onto the top and sides of cake. Yield: 12 servings.
To Make Ahead: The unfrosted cake can be made the day before serving. Store tightly wrapped at room temperature. Frost before serving.
Nutritional Facts: 1 slice equals 605 calories, 26 g fat (6 g saturated fat), 99 mg cholesterol, 243 mg sodium, 92 g carbohydrate, 3 g fiber, 7 g protein.