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Recipes: maple-pecan chiffon cake

key ingredient to maple-pecan chiffon cake
key ingredient to maple-pecan chiffon cake
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There is nothing quite like a homemade cake; however, many tend to dry out way too fast unless you have lots of people to share with right away.

In the fall 2014 edition of cookingclub magazine, Pat Sinclair shares a recipe for a maple-pecan chiffon cake that is made with vegetable oil, which keeps it tender, moist and fresh for several days. If you prefer, she says, you can substitute other mild-flavored oils, such as canola, safflower and corn. This is sure to become a family favorite.

Cake Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups sugar, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup pure maple syrup, room temperature
  • ½ cup vegetable oil
  • 7 eggs, separated
  • ¼ cup water
  • ½ cup pecan halves, toasted, very finely chopped*
  • ½ teaspoon cream of tartar

Glaze Ingredients:

  • ½ cup pure maple syrup, room temperature
  • ¼ cup unsalted butter, melted, cooled
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 to 4 Tablespoons heavy whipping cream or milk
  • ⅓ cup pecan halves, toasted, chopped*

Directions:

  1. Preheat oven to 325°F.
  2. Whisk flour, ½ cup sugar, baking powder and ¼ teaspoon salt in medium bowl.
  3. Beat ½ cup maple syrup, oil and egg yolks in large bowl at medium-high speed 2 minutes or until lighter in color.
  4. At low speed, beat in water.
  5. Slowly beat in flour mixture and ½ cup finely chopped pecans.
  6. Beat egg whites in separate large bowl at medium speed until foamy,
  7. Add cream of tartar; beat at high speed 2 minutes or until soft peaks form.
  8. Gradually beat in remaining ¾ cup sugar, 1 Tablespoon at a time, beating 1 minute or until glossy stiff peaks form.
  9. Gently fold egg whites into batter.
  10. Pour into ungreased 10-inch tube pan with removable bottom.
  11. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.
  12. Bake 55 to 65 minutes or until wooden skewer inserted in center of cake comes out moist but clean.
  13. Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan.
  14. Cool completely in pan 2 to 3 hours.
  15. To remove cake from pan, run thin narrow knife or metal spatula around edge of cake and tube to loosen.
  16. Lift tube out of pan; invert cake onto serving platter.
  17. Combine ½ cup maple syrup and butter in medium bowl; whisk in powdered sugar, vanilla, ⅛ teaspoon salt and 2 Tablespoons cream, adding additional cream to desired glaze consistency.
  18. Drizzle over cake; sprinkle ⅓ cup pecans over the top. Let stand 15 minutes or until glaze is set.

*To toast pecans, place on baking sheet; bake at 325°F for 7 to 9 minutes or until slightly darker in color. Cool.