In honour of my Dad’s love of maple and cake, and in honour of marigolds, here is a wonderfully pecan-rich, applesauce-moist, spice cake. The maple fudge icing is a lovely treat, and pairs well with a not-too-sweet cake. Happy Birthday, Dad!
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| Prep Time | 20 minutes |
| Cook Time | 45-50 minutes |
| Servings |
bundt cake
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Ingredients
- 2 1/2 cups all purpose flour unbleached, if possible.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 4 egg alternative equivalent to 4 eggs I used Bob's Red Mill Egg Replacer, but you could use flax "eggs".
- 1 cup unsweetened applesauce
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup plant milk
- 3/4 cup chopped roasted pecans
Maple Fudge Icing
- 1 cup brown sugar
- 2 Tablespoons vegan butter
- 1/4 cup plant mik
- 2 Tablespoons maple syrup
- 1 1/2 - 2 cups icing sugar
- 1/2 teaspoon vanilla
- 12 whole, roasted pecans -to decorate with.
Ingredients
Maple Fudge Icing
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Instructions
- Preheat oven to 350 degrees F.
- Grease a bundt pan well. (it could also be made in a 9 x 13 inch pan but it's not as fancy.)
- In a bowl, sift together the flour, baking powder, baking soda, salt and spices.
- In a large mixing bowl, beat together the grated ginger, "eggs", applesauce, brown sugar, oil, and vanilla. Add the dry ingredients with the "milk" and the chopped pecans. Mix at medium power until combined.
- Spoon into the prepared pan and bake in oven until a toothpick inserted into the cake comes out clean, about 45 minutes.
- Let cake cool in the pan for about 10 minutes and then turn it out on a cooling rack to cool completely.
- When cool, make frosting below. Spoon over the cake quickly, as it sets up fast. Press the whole pecans into the frosting. For extra colour, using a small glass in the middle of the cake, add some flowers to celebrate!
Maple Fudge Icing
- In a saucepan, combine butter, brown sugar, milk and maple syrup. Bring this to a boil and then let cook for about 5 minutes on medium heat.
- Beat in the icing sugar and vanilla until smooth. If you want a thinner glaze, add less icing sugar.
- Spoon over the cooled cake quickly to desired thickness. Press the roasted whole pecans into the icing while warm. Decorate as you like. Flowers are always lovely. Enjoy!
Recipe Notes
This is an perfect cake to make the day before and it also freezes well. Bonus: marigolds are both beautiful and edible!
