mary berry maple and pecan cake: The Damp, Sticky Crumb Secret
The top should be a dark, sticky map of toasted pecans. The crumb is damp and close, rich with the rounded sweetness of maple and the deep molasses kiss of treacle. Mary Berry’s genius here is in balance. This is not a light, airy sponge. It’s a substantial teatime cake that stays moist for days.
The Science of the Damp Crumb
A conventional oven uses fan-forced convection. An Aga’s radiant heat provides gentle, enveloping warmth. This promotes even rising without drying the exterior. The “damp” texture comes from inverted sugars. Golden syrup and maple syrup are invert sugars. They are hygroscopic. They attract and hold water molecules within the crumb structure during and after baking. This guarantees a sticky, tender cake that will not dry out.
- Muscovado sugar adds its own moisture and acidic notes, which activate the baking soda for a better rise.
- Full-fat sour cream introduces fat and acid. This tenderises the gluten for a softer bite.
- The “no-boil” syrup pour after baking uses the cake’s residual heat to drive the liquid deep into the structure. Don’t skimp.
You”ll also needed
Use room temperature ingredients. This is non-negotiable for proper emulsification.
- For the Cake:
- 225g (8 oz / 1 cup) unsalted butter, softened
- 225g (8 oz / 1 cup + 2 tbsp) soft dark muscovado sugar
- 4 large eggs, room temperature
- 280g (10 oz / 2 ¼ cups) self-raising flour, sifted
- 1 tsp baking powder
- 2 tbsp dark maple syrup
- 2 tbsp golden syrup (or light treacle)
- 60ml (2 fl oz / ¼ cup) full-fat sour cream
- 100g (3.5 oz) pecan halves, plus 50g (1.7 oz) chopped for the batter
- For the Syrup & Glaze:
- 75ml (2.5 fl oz / ⅓ cup) dark maple syrup
- 75g (2.6 oz / ⅓ cup) light brown sugar
- 75g (2.6 oz) icing sugar, sifted
- 1-2 tbsp boiling water
Step-by-Step Method (The Masterclass)
Prepare the tin. Preheat your oven to 160°C (140°C Fan / 325°F / Gas Mark 3). Grease a 20cm (8 inch) round, deep cake tin or a 2.4 litre (9 cup) Bundt tin meticulously. Line the base with baking parchment. Arrange the 100g of pecan halves, rounded side down, in a single layer on the base.
Make the batter. In a large bowl, cream the butter and muscovado sugar for 4-5 minutes until pale and fluffy. Add the eggs one at a time, beating well after each. If the mixture looks curdled, add a spoonful of the measured flour. Fold in the sifted flour and baking powder using a large metal spoon. Gently stir in the two syrups, the sour cream, and the 50g of chopped pecans. The batter will be very thick and glossy.
Bake. Spoon the batter carefully over the arranged pecans. Level the top gently. Bake on the middle shelf for 1 hour 10 minutes to 1 hour 20 minutes. The cake is done when a skewer inserted into the centre comes out clean, the top is springy, and the cake has shrunk slightly from the tin’s sides.
Syrup it. Place the tin on a wire rack. Heat the 75ml maple syrup and light brown sugar in a small pan until the sugar dissolves. Prick the hot cake all over with a fine skewer. Slowly pour the hot syrup evenly over the cake. Let it cool completely in the tin for at least 4 hours. This patience allows the syrup to be fully absorbed.
Glaze and serve. Turn out the cooled cake onto a serving plate. Mix the sifted icing sugar with enough boiling water to make a piping consistency glacé icing. Drizzle it artistically over the top. Serve in generous slices.
Troubleshooting: Avoiding a Dry or Sunken Cake
Why is my cake dry? You over-baked it or used cold ingredients. The creaming step failed to trap enough air. Use a timer and check at 1 hour 5 minutes. The skewer should have one or two moist crumbs clinging to it, not be bone dry.
Why did the cake sink in the middle? The most likely cause is under-baking. The structure hadn’t set before removal. Another cause is over-beating the flour, which develops too much gluten and then collapses. Fold only until the last streak of flour disappears.
Why didn’t the syrup soak in? You didn’t prick deeply enough or you poured it on a cold cake. Prick right to the bottom while the cake is piping hot. The residual heat pulls the syrup down.
Storage & Freezing
Store the un-iced cake in an airtight container at room temperature. It will keep for 5 days, becoming stickier. The icing is best added on the day of serving.
Freeze the completely cooled, un-iced cake. Wrap it tightly in a double layer of cling film and a layer of foil. Freeze for up to 3 months. Thaw overnight at room temperature, still wrapped. This prevents condensation from making the top tacky. Ice just before serving.
