Canada Day is on the 1st of July and celebrates the day the three colonies of Canada, Nova Scotia and New Brunswick joined together in 1867. So you could say this was a birthday cake for Canada.

To me nothing says Canadian more than maple syrup and pecans. (Except maybe Ryan Reynolds). So I thought I’d celebrate Canadian day using my new maple leaf bundt tin to produce this delicious cake perfect for afternoon tea.

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Maple syrup and pecan Canadian bundt cake
Cuts in to 10 slices

Ingredients for the cake

1 bundt tin brushed with melted butter

225g softened butter
225g light brown sugar
Zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 teaspoons baking powder
50g chopped pecan nuts

To decorate
2 tablespoons warmed maple syrup for drizzling
Dusting of icing sugar

Method

Pre-heat the oven to 160°C.

Chop up the pecans quite small.

Mix all the cake ingredients together with a whisk except the pecans, then fold these in well.

Brush melted butter over the inside of the cake tin.

Pour in to the buttered bundt tin and bake for about an 50 minutes to 1 hour, until golden and springy.

Warm the extra maple syrup in a pan or microwave, then while it’s still warm dot lots of little hole all over the bottom of the cake with a cocktail stick and drizzle with the maple syrup.

Allow it to cool a little and turn out the cake onto a wire rack.

Just before serving dust a little icing sugar over the top.