½ cup butter, softened
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 1/3 cups milk
1 ½ cups dark maple syrup
1 ½ cups brown sugar
1 ½ cups Vermont Ice Apple Crème Liqueur
1/3 cup butter
Using an electric mixer, mix the butter and sugar until the mix is light in a large bowl.
Add the eggs and vanilla and mix.
In another bowl, mix the flour and baking powder.
Alternate gradually mixing the flour mixture and milk into the butter mixture.
Pour into a 13”x9” greased pan.
In a pan, combine syrup, brown sugar, crème, and butter until boiling – stir constantly.
Reduce heat and simmer for 2 minutes or until sauce has reduced down a bit.
Pour sauce over the cake batter.
Bake at 325 for about 35 minutes or until cake is light brown and a toothpick comes out clean when inserted.