“Spring is when you feel like whistling, even with a shoe full of slush.”
– Doug Larson
I set out to make a light recipe this month to celebrate the beginning of spring, then it occurred to me. Who am I kidding? March in Maine is very much a winter month. There have been heavy snowstorms in March, along with freezing temperatures. Hopefully, the time change on March 9 will bring more daylight and the sun will have some noticeable warmth to it. Then comes the first thaw. Mud season begins and those huge potholes start rearing their ugly heads. It is not uncommon to see younger folks walking around in short sleeves and shorts when the temperatures are barely above freezing.
The warming temperatures also mean the timing is perfect for maple syrup production. I was thrilled when I came to Maine and found out it was known for its maple syrup. My mother always had Karo syrup in the house.
When my younger brother was born in 1959, my mother made her own infant formula. Per doctor’s orders, it consisted of 13 ounces of PET evaporated milk, 20 ounces of water and 2 tablespoons of Karo syrup.
When we had pancakes or waffles for breakfast, the syrup on the table was always Karo. Imagine my surprise when, at age 19, I discovered there was such a thing as real maple syrup.
I was amazed at the effort it took to produce this liquid gold. If the temperature during the day is around 40 degrees, then it drops to freezing overnight, it is the ideal time to tap maple trees to retrieve the sap. Without those cold-to-freezing temperatures, the trees simply would not produce. The best tree for production is a sugar maple. It can generate 1-3 gallons of sap per day.
The maple syrup season is short, lasting only four to six weeks. On average, the best time for production in Maine is March. The season is celebrated on Maine Maple Sunday, during the last weekend in March.
I received a lovely maple syrup recipe from Lili Ott. Lili is a volunteer for Harpswell Aging at Home and has lived in Harpswell for the past 10 years. Besides her active schedule supporting various organizations in our community, she enjoys reading old cookbooks by community cooks and trying out the recipes.
I made this recipe and the aroma while it was baking was heavenly. The secret I discovered is this: Make it, glaze it and then cover it. Let it sit overnight and serve it the next day. It was an amazing and moist pound cake. Paired with a cup of coffee or tea, it makes a perfect ending to a cool spring evening. Enjoy!
Maple Bundt cake
Cake ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup dark-brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 3/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
Glaze ingredients:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1/4 cup real maple syrup
Directions:
Heat oven to 350 degrees. Butter a 12-cup Bundt pan.
Beat softened butter and brown sugar on medium speed until pale and creamy. In another bowl, mix flour, baking powder and salt. In a smaller bowl, beat maple syrup, milk, eggs and vanilla with a whisk. Add flour mixture to butter mixture in thirds, alternating with egg mixture. Pour batter into the pan and spread evenly.
Bake for 35-40 minutes or until the edges are golden and the toothpick comes out clean. Cool for 15 minutes in pan. Remove and transfer to a cooling rack to cool completely, about an hour.
In a small bowl, whisk glaze ingredients until smooth. Add more powdered sugar or maple syrup to reach desired consistency. Spoon glaze over cooled cake, letting it drip down the sides.
Harpswell Aging at Home always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
