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1
Cake: preheat the oven to 325u00b0; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
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2
Whisk together the flour, baking powder, and salt in a bowl.
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3
Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
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4
*Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
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5
Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
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6
Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
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7
Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
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8
Stir in pecans.
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9
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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10
Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
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11
Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
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12
Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
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13
Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
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14
Let stand until the glaze sets, about 1 hour.
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15
Slice and serve; store uneaten cake in a cake keeper.
