5. Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.
Yield: 12 or more servings
Note: For maple icing, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.
Note: Wrapped well, the cake will keep at room temperature for up to 5 days or in the refrigerator for up to 2 months.
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