1 cup (2 sticks) butter, softened
2 cups dark brown sugar, firmly packed
1 cup granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoons extract (1 teaspoon vanilla and 1 teaspoon maple extract)
Preheat oven to 325°. Grease and flour a 10-inch tube pan.
Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each addition.
Combine dry ingredients, then add to batter alternately with milk, beginning and ending with the flour mixture. Add vanilla and maple extract.
Fill prepared pan and bake for 1 hour and 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool cake completely, then remove from pan.
To serve, drizzle with Praline Sauce.
1/2 cup whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons maple syrup
2 teaspoon maple extract
1-1/2 - 2 cups pecans
Combine cream, butter, sugars, maple syrup in a saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the ides of the pans and continue to boil for 3-4 minutes without stirring. Cool slightly. Drizzle over cake.
Another recipe uses 1 cup butter in the praline sauce.