Maple Spice Cake

Ok, so this cake isn’t exactly seasonal right now as it is a week before Christmas, but it was still such a fun recipe that I made over Thanksgiving, I had to share!

My mom and I found this amazing Cornucopia cake pan on sale at Williams-Sonoma, and it came with a recipe that was to die for.

The texture is dense like a pound cake, but still very moist. Scratch the Cornucopia shape, and you’ll still have a yummy spice cake that is great for the holidays! You could just use a regular bundt pan and no one would ever know. Just don’t forget to really butter and flour the sides, this cake will stick to anything if it gets the chance. (Note the crack on the end of the cornucopia that I’m doing a terrible job of hiding… Or don’t.)


The glaze is simple too, just a mixture of maple syrup, brown sugar and dark liquor. This cake just takes a little bit longer to bake, so I would make it a day before you serve it, just leave it tightly covered overnight. Here’s the recipe y’all. Make this cake if when you’re feeling festive!

Maple Spice Cake adapted from Williams-Sonoma 


2 3/4 cups flour (I just used all-purpose)

1 3/4 tsp. baking powder

1 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 cup milk

3/4 cup maple syrup (I used Grade A)

1 1/2 tsp. vanilla extract

16 Tbs. (2 sticks) butter

1 cup light brown sugar

1/2 cup sugar

4 eggs, beaten

Preheat oven to 325 F. In a large bowl, sift together flour, baking powder, salt, and spices. In another smaller bowl, mix together milk, maple syrup, and vanilla extract. With an electric mixer, beat the butter until smooth. Add the brown sugar and regular sugar and beat until fluffy. Add the eggs a little at at time, beating until each are combined. Next add the flour mixture in three additions, alternating with the milk mixture and starting and ending with the flour. Scrape down the sides of the bowl when needed, and beat until each mixture is just combined. The batter should be light and fluffy. Spoon the batter evenly into a buttered and floured bundt pan. Place on the middle rack and bake for 1 hour to 1 hour and 15 minutes. Check center with toothpick to make sure it’s done all the way through. Set aside and let cool.

Maple Glaze: 

1/3 cup light brown sugar

1/3 cup maple syrup

4 tsp. whisky (or bourbon, rum, whatever you have)

Stir together the ingredients in a saucepan and heat on high until the mixture starts to simmer. Then turn down heat to medium and let the mixture reduce and become somewhat tacky (about 3 minutes). Remove from heat and drizzle over the slightly warm cake. Slice and enjoy!

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