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Maple Pecan Cake
Yield: 10 servings

3/4 cup pure maple syrup
1/4 cup unsalted butter
1/4 cup dark brown sugar, (firmly packed)
1 pinch ground mace
1 3/4 cup coarsely chopped pecans
2 1/2 cups bleached all-purpose flour
1 tsp baking soda
1 pinch salt
1/2 cup unsalted butter, room temp.
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla
1 tsp grated lemon peel
1 cup plain yogurt
3/4 cup dried currants
whipped cream (optional)

Generously butter 10-inch-diameter cake pan with high sides (or
7-1/2 x 11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch
ovenproof glass baking dish). Heat syrup, 1/4 cup butter, brown
sugar and mace in heavy medium saucepan over low heat, stirring
until sugar dissolves. Bring to boil. Pour into prepared pan.
Sprinkle with pecans.

Position rack in center of oven and preheat to 350 degrees F. Sift
flour, baking soda and salt into bowl. Using electric mixer, cream
1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until
light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes.
Blend in vanilla and lemon peel.

Stir in flour mixture and yogurt alternately, beginning and ending
with flour mixture. Fold in currants. Spoon batter atop pecan
mixture, spreading gently to sides of pan. Bake until tester inserted
in center comes out clean, about 55 minutes. Immediately invert
cake onto rack set over sheet of waxed paper. Serve warm. Pass
cream if desired.


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