Super Bowl Sunday would not have been complete without time in the kitchen with the kiddos.  {I was hoping it would allow the designer more time to watch, while the kiddos could enjoy baking}. 

The builder requested a cake…I wanted to try a reine de saba {julia’s chocolate almond cake}, but he didn’t want any chocolate involved.  We agreed on Nigella’s Autumnal Birthday Cake, which I adapted to a size for our family and a few adjustments in ingredients and such.

spelt maple cake with pecan meringue icing

for the cake:

1/2 lb. butter (2 sticks), softened
1/2 c raw sugar
3 large eggs
1 c maple syrup
1/2 c brown rice syrup
2 c spelt flour

1. Cream butter and sugar in mixer.  Add eggs, one at a time.
2. Add maple and rice syrup, mix until smooth.
3. Slowly add flour while mixing.
4. Bake at 350 for 4o minutes on a greased and floured 8×8 pan. 
5. Allow to cool for 10 minutes before sliding knife around cake and turning upside down on plate.  Make sure cake is cool before icing.

for the icing:

1 egg white
1/4 c maple syrup
pinch of cream of tartar
pinch of salt
1/2 tsp vanilla extract
1/4 c chopped pecans

1. Beat all of the above except vanilla and pecans in mixer.  Once small peaks are beginning to form, add vanilla and beat for another minute.
2. Spread over cake and sprinkle pecans a top.

Enjoy!

serves 6-12 {depending on how hungry your cake eaters are}