Friday, October 5, 2012

Autumn Fruit and Nut Cake + Maple Glaze

My friend Hillary is an awesome baker and she made a version of this cake for a family friend's birthday.  I wanted to make this into a breakfast dish that would really hold up to a good cup of coffee and here is the final result.  This is also co-worker and husband tested and approved!


1/2 cup raisins + 1 tablespoon flour
2 eggs
1/2 cup white sugar
1 tsp vanilla extract
1 stick butter, melted
1 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cloves
1 tsp nutmeg
1 tablespoon cinnamon
1 medium size pear, cored and diced
1 small carrot, peeled and diced
1 cup chopped walnuts

3 tablespoons real maple syrup
1/3 cup powdered sugar

1. Combine raisins and 1 tablespoon flour to coat the raisins.  Set aside.  Preheat oven to 350 degrees.  Grease a springform pan or other cake pan (even a muffin tin will work)
2. Beat 2 eggs on high speed about 1 minute.
3. Add sugar and beat until combined, another 1-2 minutes.
4. Add vanilla and melted butter and beat until combined, about 1 minute.
5. In a separate bowl combine remaining flour, baking soda, spices and whisk together to incorporate.
6. Slowly add to the liquid mixture and stir until combined.  This might seem a little dry, but that is okay because we are adding fruit and carrots.
7. Use a spatula to incorporate pear, carrot, walnuts and raisins.
8. Carefully pour into the greased cake pan and use the spatula to evenly spread the batter in the pan.
9. Cook about 45 minutes until toothpick inserted comes out clean and top is a beautiful even brown.
10. Let cool 15 minutes.
11. While cool, combine maple syrup and powdered sugar to create the maple glaze.  If it needs a bit more liquid, add a touch more of the maple syrup.
12.  Pour over the cooled cake and serve with some coffee.

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