mary berry maple and pecan cake

I. Introduction

Mary Berry is Britain’s beloved baking authority, author of over 70 cookbooks (including bestsellers like Mary Berry’s Baking Bible), and the iconic judge from BBC’s The Great British Bake Off. Trained at Paris’s Le Cordon Bleu, she’s taught generations to cook with her fuss-free, reliable approach since her first book in 1966. Awarded a CBE and the Guild of Food Writers’ Lifetime Achievement Award, Mary champions quality ingredients and timeless techniques. Her Maple and Pecan Cake embodies this philosophy—a comforting, moist sponge soaked in maple syrup and topped with crunchy pecans. It’s a modern classic reflecting her skill at elevating simple bakes. Below, you’ll find her authentic recipe, historical insights, nutritional notes, vegan adaptations, and pro tips for perfection.

II. Mary Berry’s Unique Approach & Historical Context

Mary’s recipes prioritize quality ingredients and foolproof methods. For this cake, she insists on pure maple syrup (never artificial) and fresh pecans for depth. Maple syrup’s origins trace back to Indigenous North American communities, who first tapped maple trees centuries ago. Pecans, native to North America, became a Southern U.S. baking staple by the 1800s. British baking embraced these ingredients later, with maple-pecan combinations appearing in 20th-century teatime cakes. Mary’s version, popularized in her 2010s cookbooks, stays true to tradition by avoiding overcomplication—eschewing excessive spices or glazes to let the core flavours shine. Her genius lies in balancing the syrup’s caramel richness with the pecans’ buttery crunch, creating a cake that’s elegant yet accessible.

III. Ingredients & Equipment

Use room-temperature ingredients unless specified.

Ingredients:

• 225g (8 oz) unsalted butter, softened (use high-fat European-style butter)
• 225g (8 oz) light brown muscovado sugar (adds molasses depth)
• 4 large free-range eggs
• 225g (8 oz) self-raising flour, sifted (Mary prefers Allinson’s)
• 1 tsp baking powder
• 4 tbsp pure maple syrup (Grade A Amber for best flavour)
• 100g (3.5 oz) pecans, roughly chopped (plus 10 whole halves for topping)
• For the glaze: 75ml (2.5 fl oz) pure maple syrup, warmed

Equipment:

• 20cm (8-inch) round springform tin, greased and base-lined with parchment
• Electric hand mixer or stand mixer
• Mixing bowls
• Spatula
• Wire rack
• Small saucepan
• Pastry brush

IV. Recipe Instructions

Method:

Prepare & Cream: Preheat oven to 180°C (160°C Fan)/350°F/Gas 4. In a large bowl, beat the softened butter and muscovado sugar with an electric mixer for 4-5 minutes until pale, fluffy, and no sugar grit remains.

Add Eggs: Beat eggs lightly in a small bowl. Gradually add to the butter mixture, 1 tbsp at a time, beating well after each addition. If mixture looks curdled, add 1 tbsp flour.

Fold Dry Ingredients: Sift flour and baking powder together. Using a large metal spoon or spatula, gently fold into the wet ingredients until just combined. Avoid overmixing.

Add Syrup & Nuts: Fold in the 4 tbsp maple syrup and 100g chopped pecans until evenly distributed.

Bake: Spoon batter into prepared tin, smooth top. Arrange the 10 pecan halves on top. Bake for 50-60 minutes. Cake is done when golden, risen, springy to touch, and a skewer inserted comes out clean.

Glaze Warm Cake: Warm 75ml maple syrup in a small pan. As soon as cake is out of the oven, prick it all over with a skewer. Slowly pour the warm syrup evenly over the hot cake. Let it soak in for 10 minutes.

Cool: Run a knife around tin edge. Release springform clasp after 10 minutes. Leave cake on tin base to cool completely on a wire rack.

Serve: Transfer cake to a plate. Slice and serve at room temperature.

V. Flavour Profile & Nutritional Information

Taste & Texture: Expect a moist, buttery sponge with deep caramel notes from the muscovado sugar. The maple syrup adds a woodsy sweetness without overpowering, while pecans provide a rich, toasty crunch. It’s comforting yet sophisticated.

Nutritional Breakdown (Per serving, 1/12th cake – Source: USDA & McCance and Widdowson’s Composition of Foods):

• Calories: ~415 kcal
• Fat: 25g (Saturated: 12g)
• Carbohydrates: 43g (Sugars: 28g)
• Protein: 5g
• Fibre: 1g
• Sodium: 85mg
  Note: This is an indulgent treat. The sugar and saturated fat come primarily from butter, sugar, and syrup. Pecans contribute healthy monounsaturated fats.

VI. Tips for a Perfect Cake

• Prevent Sinking: Ensure baking powder is fresh. Don’t open the oven door in the first 40 minutes. Cool cake gradually in the tin.
• Avoid Dryness: Measure flour accurately (spoon & level, don’t scoop!). Don’t overbake – check 5 mins early.
• Boost Flavour: Toast pecans at 180°C for 5 mins before chopping. Use dark muscovado for a deeper molasses kick.
• Variations: Add 1 tsp cinnamon to flour. Swap pecans for walnuts. Fold in 50g dried cranberries with the nuts.

VII. Vegan Adaptation

Ingredients:

• 225g vegan block butter (Naturli or Flora Plant Butter recommended)
• 225g light brown muscovado sugar
• 4 tbsp ground flaxseed + 12 tbsp water (mix, set 10 mins = “flax eggs”)
• 225g self-raising flour + 1.5 tsp baking powder (ensure vegan)
• 4 tbsp pure maple syrup
• 100g pecans
• Vegan glaze: 75ml maple syrup

Method: Follow Steps 1-8, using flax eggs instead of eggs. Ensure all ingredients (esp. sugar) are vegan-certified. Baking time may reduce by 5 mins.

VIII. Recipe Variations & Serving Suggestions

• Variations: Add orange zest to batter. Drizzle with dark chocolate post-glaze. Layer with maple buttercream.
• Serving: Perfect warm with vanilla custard or cold with a dollop of clotted cream. Pairs beautifully with strong tea or coffee. Ideal for afternoon tea or dessert.

IX. Storage & Reheating

• Store: Keep in an airtight container at room temp for 3 days. Refrigerate for up to 5 days (bring to room temp before serving).
• Freeze: Freeze unglazed cake wrapped tightly for up to 3 months. Thaw overnight, warm slightly, then add glaze.
• Reheat: Warm slices gently in a microwave (10 secs) or oven (160°C/325°F for 5 mins).

X. Frequently Asked Questions (FAQ)

1. Can I use plain flour? Yes. Replace self-raising flour with 225g plain flour + 3 tsp baking powder.
2. My syrup made the top soggy. You pricked too deeply or poured too fast. Prick just 1cm deep; pour syrup slowly.
3. Can I use honey or golden syrup? Not recommended. Maple’s distinct flavour defines this cake.
4. Is muscovado sugar essential? Yes. Its molasses content complements maple. Light brown sugar is an okay substitute.
5. Can I make it gluten-free? Use a 1:1 gluten-free self-raising flour blend (ensure it contains binder like xanthan gum).

XI. Conclusion & Call to Action

Mary Berry’s Maple and Pecan Cake is a masterclass in simple, satisfying baking—where quality ingredients yield spectacular results. Its harmonious blend of maple sweetness and nutty crunch makes it a timeless teatime treasure. Try this recipe today! Share your bake with #MaryBerryMaplePecan and tag us. Crave more classics?

XII. Additional Resources

• Mary Berry’s Official Cookbooks: Mary Berry’s Baking Bible
• Maple Syrup History: The Maple Syrup Association
• Pecan Origins: National Pecan Shellers Association
• See more healthy recipes