I have been baking, and cooking, just not writing! We got a late start on camping this summer so are trying to make up with the weekends that are remaining through October. There’s something about camping that makes sitting around doing nothing very productive. This is compared to sitting around at home doing nothing which is just plain laziness.

I am back to using King Arthur Flour recipes. I have not yet taken up their current bake-along challenge but may do so in the future.The catalog flyer they send each month has a few recipes in it along with the promotions of their products for sale. This latest had a Maple Pound Cake with Maple-Rum Glaze recipe which looked and sounded tasty and seasonal. It is definitely fall in New England and the Sugar houses will be full of maple syrup soon. Here is the link to the recipe on their website. http://www.kingarthurflour.com/recipes/maple-pound-cake-with-maple-rum-glaze-recipe

I followed the recipe almost exactly because that is just the kind of baker I am! Mise en place is essential for baking and I failed to pay attention to the recipe and what ingredients I had in the house. What type of baker runs out of butter! I had only some butter so I substituted coconut oil. This was solidified being less than 70 degrees F in my pantry. I also made my own cake flour using the directions from Mark Bittman’s book How To Cook Everything.

• 1 3/4 cups all-purpose flour whisked with 1/4 cup cornstarch (OR 2 cups cake flour)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 10 tablespoons coconut oil and 2 tablespoons butter (OR 3/4 cup butter, softened)
• 2/3 cup dark brown sugar, packed
• 2 large eggs
• 1/2 cup dark maple syrup
• 1 cup sour cream
• 1 teaspoon vanilla extract (the recipe also calls for 1/4 teaspoon maple flavor but this I do not have)

Sift the first four dry ingredients in a bowl. Cream the coconut oil/butter with the brown sugar in separate bowl. To this add and beat eggs one at a time and then add the maple syrup. Now add half the flour mixture followed by the sour cream and vanilla. Then add the remaining flour. Mix just until combined.

You will have preheated the oven to 350 degrees F and lightly greased a 9-10 cup bundt pan. Pour batter into the pan and bake for 45-50 minutes until cake test done. Let cool in pan for 10 minutes and then turn out on a cake plate. My cake did not come out cleanly. I had to patch some of the pieces of the top (or bottom, depending on your perspective) of the cake back to the cake like a puzzle. Luckily this does not affect the taste. No Star Baker for me though!

While the cake is baking, or actually when you pull it out of the oven, make the glaze by combining 2 tablespoons butter (I found a partial stick of butter in the camping butter container), 1/4 cup maple syrup, and 1/4 cup rum (or water) in a saucepan. Bring this to a rolling boil, lower the heat, and simmer for 5-8 minutes until thickens to a syrupy consistency. I forgot to check the consistency and just simmered it for 8-10 minutes. Remove from heat and pour over the warm cake.

The directions say to let the cake cool completely before serving. What? Why?

I let it cool just a bit while finishing an episode of the current Binge Watch on Amazon!

This is a flavorful and moist cake. Hubby asked for a piece to put in his lunch the next day. This recipe is a definite keeper. Ice cream or real whipped cream could be added but is not necessary.