I made Manservant very happy. Not that I don’t make him happy often, and maybe it was the fact that I’d been gone so long; in any case… he loved this cake. It’s a splurgie kind of cake in the sense that I use real maple syrup on it and in it. Real maple syrup is a treat and so much better than the corn syrup variety. Besides it makes me believe that maybe for one minute I might be from Vermont. Yeah, I know you know I’m not, but I admit to having a romanticized notion of what Vermont just might be like. A girl can dream, right?
In any case, Whole Foods asked me to write about splurges. And ways to save. Yeah, it’s that time of year when we want to spend, spend, spend, but at the same time we look for ways to save, save, save. If you are looking to save time-and so many of us are- than just looking through the prepared foods and choosing something that fits your dinner is a great way to save time. And sometimes that also means saving money, too!
When I think of splurges, at least in the way of food, I think of maple syrup. And truffles. And caviar. Great olive oils. Special farm raised turkeys from Diestel instead of those supermarket pumped up kinds, and a special cheese to put on a cheese plate. One thing I’ve always wanted is a bar of Mast chocolate. Now that would be a splurge for me, but I haven’t done it yet. Fresh flowers are a luxury for many, but they make me so happy that I consider them almost a necessity!
Whole Foods 365 products are great ways to save and their coffee is just one example. I’m not a huge coffee drinker but Manservant more than makes up for me. Here’s a link to some things that my local Whole Foods has available. And here’s another link to their cost savings booklet that helps with meal planning and also contains recipes. I love recipes!
But about this cake, huh? It is a jazzed up version one of my favorite pound cake recipes. This one is quite popular judging from the views it has had. I must admit that it is sublime, but this maple one is also. I added some allspice just to give it some extra joy, but if you aren’t a fan, feel free to skip it. And play with the sugars. Feel free to make it brown or a combo of white and brown, if you like that caramelly flavor. This version is not too sweet and though I didn’t get a chance to toast it, I think that would be a great taste sensation! If you want it a tad sweeter feel free to dump a bit more sweetness in. I love it with a scoop of pumpkin ice cream, but most any flavor would work. Drizzling a bit more maple syrup on top is truly spurge worthy! Catch the drift? Well, you won’t until you make it, silly!
In the meantime go splurge or save at Whole Foods. Either way is fun! And if you want a little extra to splurge with, enter this drawing for a $25 gift card. That would get me about 3 chocolate bars! It might get you a jug of maple syrup, plus some coffee! But a total splurge would require me to buy this 3 lb chocolate molded turkey! In which case, I might not even need this cake!
Maple Pecan Cream Cheese Pound Cake
Serves: 8-16 people Makes one 12″ Bundt cake or 2 8″ loaf cakes (I usually freeze one loaf!)
Time to Make: Active Time about 30 minutes
2 1/2 sticks butter
1 1/4 c sugar
1 8 oz package softened cream cheese
1/2 c maple syrup (Grade B has great flavor)
2 t maple extract
1/2 t vanilla extract
6 oz or about 1 3/4 c finely chopped toasted pecans
2 1/4 c flour
1/2 t salt
1 t allspice
1/4 c unsalted butter
2 T maple syrup
1 t maple extract
2 T whipping cream
6 T powdered sugar, sifted
Pecans for garnish
Preheat oven to 325. Grease and flour well 2 8″ loaf pans or 1 12″ Bundt pan. Beat butter, sugar and cream cheese in mixer until light and fluffy. Add maple syrup, maple extract and vanilla extract. Add eggs one at a time, mixing each egg until well incorporated. Mix together nuts, flour and salt and allspice, if using. With mixer on low speed, stir in flour mixture. Pour into greased pans and bake 1 to 1 1/2 hours or until a knife inserted into middle of cake comes out clean. You may have to cover the top with foil to prevent over browning. Let cool while preparing glaze.This is perfect with ice cream and an additional drizzle of maple syrup.
Melt butter with maple syrup, maple extract and cream. Add powdered sugar and whisk until smooth. Cool until slightly thickened, about 15 minutes. Drizzle over cooled cake.
Give Away Closed!