Maple Pecan Pound Cake

Step 1

Preheat oven to 350F and butter a 9x5 loaf pan. I lined mine with parchment paper for easy removal, as well.

Step 2

In a mixing bowl, combine the browned butter, brown sugar, maple syrup, eggs, vanilla and maple extracts, milk, and salt. Whisk everything together well.

Step 3

Add the baking powder and whisk again to distribute it thoroughly.

Step 4

Fold in the flour, and finally fold in the chopped pecans.

Step 5

Pour the batter into your prepared loaf pan and bake for about 55-65 minutes, until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.

Step 6

Allow the loaf cake to cool for 15 minutes before removing from the pan to a cooling rack. Let cool thoroughly before glazing.

Step 7

To make the glaze, whisk together the powdered sugar, water, maple syrup, and salt, until smooth. This is a relatively thin consistency, which makes a crackly, translucent glaze. You can use less water for a thicker glaze.

Step 8

Pour or brush the glaze over the cooled cake, and follow quickly with a handful of chopped pecans scattered on top.

Step 9

Allow the glaze to harden before slicing.