Ingredients
- 200g unsalted butter (softened)
- 180ml dark Quebec maple syrup
- 4 eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
Method
- Cream the softened butter with the dark maple syrup until smooth and uniform.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Fold in the sifted flour, baking powder, and salt until a thick batter forms.
- Transfer to a greased loaf pan and bake at 160°C (320°F) for 50 minutes.
Conversion and rationale
Original sweetener (classic version): 200g white sugar
Conversion used: Replaced 200g sugar with 180ml dark maple syrup. Reduced baking temperature to 160°C (down from 175°C) to allow the dense batter to cook through without drying.
Why Quebec maple syrup: This adaptation transforms a heavy classic into a deeply aromatic cake, drawing on the natural minerals of dark maple syrup for a richer crust.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →