Autumnal Birthday Cake
"There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays in late October and early November, that's how I think of it. In both cases, I put just one (gold) candle on top: better on any number of counts. I know that adorning plates with autumn leaves is not my usual aesthetic, but that's another benefit of using this as a birthday cake: you can allow yourself a little ironic..."
INGREDIENTS
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175 grams butter (softened)
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100 grams golden caster sugar
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3 large eggs
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350 millilitres maple syrup
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500 grams self-raising flour
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175 millilitres hot water
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2 large egg whites
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125 millilitres maple syrup
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125 grams golden caster sugar
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¼ teaspoon cream of tartar
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¼ teaspoon salt
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1 teaspoon vanilla extract
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¼ teaspoon maple extract (optional)
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125 grams pecan nuts
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