Directions

1. Heat oven to 350 deg F. Butter and flour a 12 cup Bundt pan.

2. In a small bowl, combine 3 Tbs bourbon maple syrup with chopped ginger. Let stand 10 minutes. * (see note)

3. In a large bowl, beat together Maple Sugar and butter using hand mixer or use an electric mixer fitted with paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until fully mixed.

4. In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt, and nutmeg

5. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon maple syrup from the ginger mixture (reserve ginger) and whisk until smooth. Stir in the lemon zest.

6. With the mixer on medium speed, add the dry ingredients mixture and the sour cream mixture, in 2-3 additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared Bundt pan.

7. Bake until the cake is golden brown and a skewer inserted into the cake comes out clean, about 70 minutes. Cool in the pan 20 minutes. Remove from pan and cool on wire rack, flat side down.

8. When the cake is cooled, warm up the Maple Cream slightly in the microwave, about 10-15 seconds. Flip the cake over and place on cake platter. Pour the warmed Maple Cream over the cake and serve.