Maple Spice Pound Cake
Adapted from Tutti Dolci
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 8-10
- 1.5 cups cake flour*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup/60g butter, softened
- 1/4 cup caster or superfine sugar
- 1/4 cup maple syrup
- 1 egg, at room temperature
- 3/4 cup buttermilk or natural yogurt
Icing
- 1 tablespoon butter, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon fine salt
- 2 cups icing sugar, sifted
- 2 teaspoons milk (optional)
*To make 1.5 cups of cake flour, add 3 tablespoons of cornflour/cornstarch to a measuring jug. Top with plain all purpose flour. Whisk the combine.
Step 1 - Preheat oven to 180C/350F and line a loaf tin on the base and sides. Whisk the flour and the salt and all of the spices together until well combined.
Step 2 - Beat the butter, sugar and maple syrup together until light and fluffy. Add the egg and beat until combined. Gently add the flour in two lots alternating with the buttermilk or yogurt until just combined. Scoop into the prepared tin and tap the tin against the counter to get rid of any air bubbles. Bake for 40 minutes or until a skewer inserted comes out clean. Cool for 10 minutes and then remove from tin and place on cooling rack to cool completely.
Step 3 - Whisk the butter, maple and salt together. Add this to the icing sugar. Use milk if necessary to get a spreadable consistency. Using an offset spatula, spread it over the cooled cake.