Cream together the Stork with Butter and soft light brown sugar until light and fluffy.
Beat in the eggs one at a time followed by the maple syrup.
Fold in the flour and ground cinnamon until the mixture is even.
Add the diced apple and chopped pecans and stir through the cake mixture.
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.
Allow to cool on a wire rack.
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.
- Temperature: 180C /160C Fan/ Gas mark 4 oC
- Baking time:
- Serves: 12