Makes 12 cakes.
Preheat oven to 375 degrees.
1 cup heavy whipping cream (or cashew cream)
1 Ivéta Maple Scone Mix
3/4 cup raw pecan chopped
Pure maple syrup (to drizzle over the top)
1. Place the Scone mix and 1/2 cup of the pecans into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.
2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining heavy cream as needed.
3. Break off pieces of the dough and press into the bunt pan filling 3/4 full each.
Bake for 20-24 minutes until golden brown.
Remove from oven and let cool.
Add remaining pecans in the center of the bunt cake, drizzle with maple syrup and serve.
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