Maple and Pecan Drizzle Cake

Loaf cakes are a largely unappreciated species.  Using the same amount of ingredients as a standard cake (something I still can't quite believe!), but generally slightly denser, they are perfect for cake addicts who don't want the added sugar of the icing.  Healthy cake!   Also, as they are in a more compact form, they cut up better and stand up to travel.  When does this become important?  When on a coach-based weekend, of course!  The Army marches on its stomach, and my TA unit is no exception - we have just spent a historic weekend re-visiting the places in France and Belgium where our forebears saw service in 1914.  The diaries and songs show that the diet was uninspiring and monotonous, but relieved by "ration biscuit" and good chocolate.  I like to think some cake crept in there too....

Maple and Pecan Drizzle Cake

Maple and Pecan Drizzle Cake

3 large fresh eggs

6oz/150g sieved self-raising flour

5oz/125g light brown soft sugar 

1floz/25g maple syrup

6oz/150g butter or spread at room temperature

¾ tsp baking powder

2oz/50g chopped pecans

Crunchy Topping:

2oz/50g Demerara sugar

3 or 4 tbsp maple syrup

1oz/25g chopped pecans

Preheat oven to 180 deg C, and line a 2lb loaf tin with parchment.

In a food processor or Kenwood, blend the cake ingredients together and then beat until pale and fluffy.   Shove into the oven and cook for 25-35 minutes (depending on the heat of your oven) until risen and golden brown.  To test, the cake should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Mix together the sugar and syrup and, as soon as the cake has come out of the oven, stab it with a cocktail stick to make some deep holes and pour the mixture all over it slowly, adding more syrup if inclined.   Scatter with the remaining pecans.    Leave in the tin until cool