350g/12oz Odlums Self Raising Flour

225g/8oz Butter (room temperature)

225/g/8oz Shamrock Light Muscovado Sugar

4 Eggs

150ml/ ¼ pt Shamrock Maple Syrup

Rind of 1 Orange

Level Teaspoon Ground Ginger

50g/2oz Pecans (chopped)


Filling & Topping

500ml Carton Fresh Cream (whipped)

2 Tablespoons Shamrock Maple Syrup

Rind of 1 Orange (for decoration)


  1. Preheat oven to 160°C / 325°F / Gas 3. Line sides and base of a 20cms/8” deep cake tin.
  2. Put all the ingredients except the pecans into large mixing bowl and beat until mixture is smooth.
  3. Stir in the chopped pecans.
  4. Transfer to the prepared tin, level the surface. Bake in a lower shelf position for about an hour and a half until well risen and springy to the touch.
  5. Allow to cool in the tin, then transfer to a wire tray to get cold.
  6. Fold the maple syrup into the whipped cream.
  7. Slice the cake horizontally into three. Sandwich with the cream and spread over te top and sides.
  8. Decorate the top with the rind of the orange.
  9. Store in a fridge.