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Maple Apple Pecan Cake

Go nutty for Ruth Clemens’ – runner up in 2011’s The Great British Bake Off – Maple Apple Pecan Cake. There’ll be no leftovers of this decadent dessert.
  • Cooking time40 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Maple Apple Pecan Cake


  • 125 grams Stork Maragine (Original Tub)
  • 125g soft brown sugar
  • 4 tbsps maple syrup
  • 2 eggs, large
  • 200g self-raising flour
  • ¾ tsp ground cinnamon
  • 160g apple, peeled cored and diced
  • 40g pecans, chopped
  • 100g icing sugar
  • 2 tbsps maple syrup
  • 1-2 tsp water
  • 15g pecans, chopped

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cream together the Stork margarine and soft light brown sugar until light and fluffy.
  2. Beat in the eggs one at a time followed by the maple syrup.
  3. Fold in the flour and ground cinnamon until the mixture is even.
  4. Add the diced apple and chopped pecans and stir through the cake mixture.
  5. Place the mixture into a greased base-lined 8” cake tin and bake in the oven at 180°C/fan 160°C/Gas mark 4 for 40 minutes until golden and springy to the touch.
  6. Allow to cool on a wire rack.
  7. Once cooled combine the icing sugar, maple syrup and a little water to make a glaze.  Drizzle over the top of the cake and finish by scattering over the chopped pecans. Serve.