Cathryn’s Maple Bundt Cake with Maple Glaze

Sift together & set aside:
1 & 1/2C all purpose flour
1 & 1/2C and 2 Tbsp. cake flour
2 tsp baking powder

Cream together in a large bowl until fluffy:
1 & 1/4C and 1 Tbsp. unsalted butter
1 & 1/4C white sugar
3/4C and 1 Tbsp. brown sugar

Then add:
3 large eggs, one at a time, mixing well

Then add seeds and pulp from:
1 large vanilla bean and beat well (you can also use 1 tbsp vanilla extract)

In another bowl, whisk together
3/4 cup evaporated milk, undiluted, straight from the tin
1/4 cup dark maple syrup

Then alternate folding in the dry ingredients & the milk/syrup mixture into the creamed mixture.

Pour into a greased and floured bundt pan, or as we did, into 8 mini bundt pans.

Bake at 325F for 50-60 minutes, or until a toothpick inserted in the centre comes out clean.

Let cool in pan for about 15 minutes, then turn out onto rack.
Frost with Maple Glaze when completely cool.

Maple Glaze

Combine:
2 tbsp melted butter
3 tbsp dark maple syrup

Whisk in:
1 cup of icing sugar