Maple Pound Cake

 If you follow me on FaceBook, you often see Bundt cakes, but in various shapes. I have to tell you that using the Nordic Ware pans are great. It makes an average cake look amazing. BUT, you have to spray the pan with BAKERS JOY. If you don't think you have sprayed enough, spray more. You want the cake to slide out of the pan.

Ingredients for Cake

2 cups of cake flour

1 t baking powder

1/4 t baking soda

1 t salt

12 T unsalted butter, at room temperature. Sliced into 12 pieces.

2/3 c light brown sugar

2 large eggs

1/2 c maple syrup

1 cup sour cream

1 t vanilla extract

1/4 t maple flavor

Ingredients for Glaze

2 T butter

1/4 c maple syrup

1/4 c dark rum

Preheat oven to 350. Grease a 9 or 10 cup Bundt pan. Spray pan with Baker's Joy.

In medium bowl, combine flour, baking powder, baking soda and salt.

In a mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, scraping the sides. Pour in the maple syrup.

Add half the flour, and sour cream, vanilla and maple flavor. Mix. Then add the remainder of the flour. Mix.

Pour batter into pan and bake for 45-50 minutes until toothpick comes out clean.

Cool cake in pan for ten minutes on wire rack. I like to make sure the cake side is on the rack so it slides out.

While cake is cooking, put the glaze ingredients into a small sauce pan. Bring to a boil and then reduce for simmer for 8 minutes until it is a thick syrup. Brush glaze over warm cake and cool completely.