- 250g dates
- 5 tbsp maple syrup (preferably amber syrup for its rich taste)
- 85g unsalted butter
- 85g maple sugar
- 3 eggs
- 200ml water, freshly boiled
- 100ml Cointreau
- 150ml whole fat milk
- 250g self-raising flour
- 2 tsp baking powder
- 1 tsp vanilla
- ½ tsp mixed spice
- ½ tsp fresh nutmeg
- 1tsp ground ginger
- 80g chopped dried apricots
- 80g sultanas
- Pre-heat oven to 180ºC/Gas Mark 4 and line tin with greaseproof paper.
- Soak the dates in the boiling water and liqueur for 30 minutes and add the vanilla.
- Beat the butter and maple sugar until white and creamy. Add the eggs, a little at a time. Then stir in the maple syrup.
- Sieve flour, baking powder and spices into a bowl and fold a third of the dry ingredients into the wet mixture. Then add half of the milk. Repeat until all mixed in.
- Add dates and the rest of the dried fruits to the mixture, place into a cake tin and cook in the centre of the oven for 40 minutes.
- Check that the cake is cooked through by inserting a skewer, if it comes out clean then the cake is cooked through. Remove from the oven and leave to cool in the tin.
- Top with your favourite fresh or dried fruits and nuts and a drizzle of maple syrup.
Take your classic Christmas cake recipe to the next level with a maple twist.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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