entertaining by 32

in the kitchen with: molly hatch’s maple pecan cake


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

About Molly: Molly Hatch is a ceramicist who works from her home studio in Northampton, Massachusetts, where she lives with her husband and daughter. She also teaches as an adjunct professor in ceramics at Holyoke Community College in Holyoke.

CLICK HERE for the full recipe after the jump!

Maple Pecan Whiskey Cake

  • 1 tsp baking soda
  • 1 cup of whiskey
  • 1 box white/golden raisins
  • 4 cups flour
  • 8 cups pecans (2 pounds)
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 6 eggs
  • 3/4 lb butter, room temperature (if you substitute margarine for butter, use 2 sticks of margarine to 1 stick of butter)
  • 2 1/4 cups sugar
  • 1 cup dark REAL maple syrup (I use grade “B”, as it has more flavor for cooking!)

Note from Kristina: This cake may look involved, but it isn’t. It does, however, help to have all of your ingredients prepared before you start working.

Instructions

Preparing the oven and the baking pans:

1. Heat the oven to 250ºF/120ºC.

2. Line four 8” x 4” x 4” (1-lb. capacity) loaf pans with parchment paper (do not butter the paper). Alternatively, use disposable paper wrappers (which are great for gifting later). The number of wrappers you need will depend on their size.

Assembling a few ingredients:

1. In a medium-sized bowl, mix baking soda and raisins with whiskey. Set aside.

2. In a larger bowl, combine pecans, flour and spices. Toss well in order to coat pecans and with flour and spices. Set aside.

3. Set aside the largest bowl you have (gigantic). You will need to work with this later.

4. Separate the eggs.

Making the cake:

1. In the bowl of a mixer, cream butter and sugar.

2. Once the mixture is fluffy, add the egg yolks a bit at a time until the mixture is homogenous. Be sure to stop the mixer periodically and scrape the bottom, sides and beater of the bowl.

3. Give the whiskey/raisin/soda mixture a good stir, and then slowly add it to the mixture followed by the syrup.

4. With the mixer on low, slowly add the dry ingredients until well blended. Stop the mixer to scrape down the beater and sides of the bowl. Mix for an additional 30 seconds, and then move the mixture to the gigantic bowl.

5. With the balloon whisk attachment (or a hand mixer), beat the egg whites until soft peaks form. Gently fold them into the wet mixture. (You will see why you needed a gigantic bowl at this point.)

6. Divide the batter among your cake pans.

7. Working very quickly, place a roasting pan filled with water in the bottom of the oven. Then put your loaf pans in (on the racks, not in the water!) and bake at 250º for 2.5 hours. The cake is done when a toothpick inserted in the center of one of the loaves comes out clean. Keep your eye on the water level in the roasting pan; you may need to add a little water if it all evaporates. When opening the oven, be careful of the steam that has formed inside.

8. Once out of the oven, cool completely on a rack. Wrap loaves well. As with most fruit cakes, this tastes better a day later. It also freezes well! If eating immediately, keep in the refrigerator.

Photography by Kristina Gill. Pink pen by Lamy; light blue oval plate by Laboratorio Pesaro; maple syrup dish by Sabon; shot glass and blue and white napkin from IKEA; white bread plate by mud australia; sculpted cake plate by Molly Hatch; cake wrappers from Peroni shop, although you may also find them on Etsy or at The Bay Tree (Sydney); all other items vintage.

Why Molly Chose This Recipe
The original whiskey-cake recipe I based this on was introduced to me by my best friend when we lived together during graduate school in Colorado. It quickly became a favorite recipe in our household — often made during the holiday season — but good any time of the year. I substituted maple syrup for the karo syrup that the original recipe called for. A sign of my Vermont childhood; like any good New Englander, I love an excuse to use dark maple syrup in a recipe. It can accompany breakfast coffee or afternoon tea, but I like it best as an after-dinner treat with some whiskey on the rocks . . . yummy!

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32 Comments

Chris

um. WOW.
this looks delish AND wholesome enough so that I won’t feel too bad about eating a couple [loaves] of it.

Casey

I’m a maple freak and this bread sounds amazing. I’d love to try it but I fear I don’t have a bowl big enough for such a recipe!

Mollie

This recipe looks divine! If anyone wants to convert it to gluten-free, it shouldn’t be too difficult, since the loaf is not designed to be super light. Just convert each cup of flour to 140 grams of gluten-free flours/starches (560 grams total). Using my favorite blend, that would turn out to be 373 grams brown rice flour, 62 grams cornstarch, and 125 grams potato starch. Sift together with about 1 Tablespoon xanthan gum and you are good to go. Happy baking!

Evalyn

I’m definately trying this receipe – BUT what I really want to know is how to make those little boxes to bake it in??? Please share.

talley {house-to-haus}

This cake looks absolutely delicious. I’m living in Switzerland right now and I think all the chocolate has gone to my head – I can’t help but think that some chocolate chips would be a good addition to this cake.

kristina

@Evalyn – that’s a good question, and an interesting prospect! I never thought about making a paper cake pan by myself. The ones in the image were purchased from the store named in the photo credit.

Laura Faye

Ooh I love pecans! This looks delicious but I would have to use dairy-free margerine…I’ve never seen that advice about using double marg instead of butter, has anyone actually tried it?
@gastroanthropologist: a box of golden raisins is 15oz/425g/2.5 cups.

Jazz

Lovely recipe, but is it possible to omit the whisky or substitute it with another liquid such as apple juice?

Patricia Shea

I’m boiling down my maple sap as I speak (type!) and have been wondering what delights I can make with it…this is definitely one of them!! I love the combo of maple, whiskey, pecans and raisins…YUM!!!

Molly Hatch

@Casey: halve the recipe! It should fit in a smaller bowl just fine!
@Jazz: I have never replaced the whiskey because the flavor is so key to making this cake special. If you are concerned about alcohol content, it should burn off in the baking process…

Please let me know how the gluten-free recipe comes out if anyone tries it! My mother-in-law has celiac’s and I would LOVE to bake this for her!

thanks for all the lovely comments!
Molly

grace

stephanie

yes! it’s by molly herself- just check out her website link in the post above for info on stores/studios carrying her work.

grace

shevon

That cake loaf looks delish! I will be adding this recipe to my recipe archive.
I also love molly ceramics!

Hana

It looks insanely delicious, I think I’ll try it tomorrow. However, I may not be able to find pecans; could walnuts work instead?

(Note to Grace: “read more” link on the front page works, but “CLICK HERE (for the full recipe…)” just leads to “page not found”. Beg your pardon if it isn’t meant to work, though :))

grace

hana

it is indeed meant to work ;) thanks for catching that, i’ll fix it now.

g

Malia

I found those great baking papers, on bakeitpretty.com – thanks for that link! And the recipe, shall make today, sounds nummy!

Chloe C

O. M. G.!
will be making this ASAP!
I also am curious about using more margine than butter, wondering why and where else one might do that.
Casey, do you have a plastic bin or dishpan of some sort? A bowl doesn’t have to be a bowl.

Holly

This recipe gives me a great excuse to dust off that bottle of rye whiskey I’ve been neglecting. I think it’s spiciness would be a great match for the ingredients in this delicious sounding cake. Thanks for sharing!

Kristin

Funny Note: I’m making this now and noticed that although the recipe calls for maple syrup, it isn’t mentioned in instructions. I mixed it with the butter and sugar.

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