Pecan and Maple Syrup Bundt Cake

This is a really delicious recipe, adapted from Nigella Lawson's cake, perfect for Autumn!

Ingredients:

Cake:

- 300g plain flour
- 125g unsalted butter/marg
- 150g caster sugar
- 1 tsp bicarb of soda
- 1 tsp baking powder
- 2 eggs
- 250ml creme fraiche

Filling:

- 75g plain flour
- 30g butter
- 250g pecans (roughly chopped)
- 200ml maple syrup
- 2 tsp cinnamon
- 1 tsp mixed spice

Bundt tin
Butter for greasing
Oven 180oC fan

Method:

1. First make the filling; mash the flour and butter together with a fork until it looks like breadcrumbs. Add the remaining filling ingredients and mix into a lumpy paste
2. For the cake mix; cream the butter and sugar together, then add 1 of the eggs and beat
3. Add half the flour and beat
4. Add the other egg and beat again
5. Add the flour, bicarb and baking powder and mix
6. Finally add the creme fraiche - you'll end up with quite a stiff cake batter
7. Put half of the cake mix into the greased bundt tin, then push the mixture up the sizes of the tin to make a channel all the way around the tin
8. Put the pecan filling into the channel in the cake mix
9. Cover the pecan filling with the remaining cake mix
10. Bake in the centre of a preheated oven for approx 40 minutes until golden brown and coming away from the edges of the tin
11. Once baked, leave to cool in the tin for 30 mins, then turn out onto a wire rack and leave to cool completely.
12. To serve, dust with icing sugar

This cake looks great once sliced into, to show off the pecan filling.

Delicious with a hot cup of tea after an Autumn walk!

Happy Baking,

The Baking Ginger x