in the kitchen with: molly hatch’s maple pecan cake – Design*Sponge

I was reacquainted with my love for pecans when I tested this recipe for a Maple Pecan Whiskey Cake by ceramicist Molly Hatch. Normally you’d make fruit cake for the holidays, but because this cake freezes well and makes four loaves at once, it is also perfect to keep around or take a loaf the next time you visit a friend. Molly’s best friend gave her this recipe, which her family has used for decades. A little internet research verified that it is in fact a variation on an unattributed recipe that people have used for years. Maybe it was the recipe on a baking soda, flour or raisin box? Molly has substituted the corn syrup for maple syrup, however, which imparts great flavor! The proportions may look gigantic, but it’s this extravagance that makes it so good. If you don’t have pecans where you are, try using walnuts instead. And check out Molly’s fantastic spaetzle with butternut squash and dried cranberries recipe from our archive. — Kristina

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