| 1. |
In saucepan combine pecans, brown sugar and maple syrup. Bring just to simmer
over low heat and simmer without boiling until nuts darken. |
| 2. |
Reserving sauce strain pecans and spread on greased rimmed baking sheet; bake in
350°F oven, stirring twice until slightly crisp and sugar coated about 15 minutes. Let
cool. In saucepan or in bowl in microwave oven heat the cream until steaming. Stir into
sauce. (Make ahead: Store pecans in airtight container for up to 1 week. Refrigerate
sauce in airtight container for up to 1 week) |
| 3. |
In large bowl beat butter with sugar until fluffy; beat in eggs, one at the time. Beat in
maple syrup. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspices,
cloves and salt; stir into maple mixture alternately with milk, making 3 additions of dry
ingredients and 2 of milk |
| 4. |
Scrape into greased 13x9 inch metal cake pan. Bake in centre of 350°F oven until golden and
cake tester inserted in center comes out clean, about 25 minutes. Let cool on rack. (Make ahead:
Cover with plastic wrap and store at room temperature for up to 2 days. Or over wrap with heavy-duty
foil and freeze for up to 2 weeks) |
| 5. |
Cut cake into 12 pieces. Drizzle 1 tbsp of the sauce onto each plate; top with cake and ice cream.
Drizzle with more sauce, sprinkle with pecans. |
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