Pear-pecan Loaf Cake

[Mama Mangia]

PEAR-PECAN LOAF CAKE

CAKE:
1 ¾ c. flour
1 ½ t. baking powder
½ t. cardamom
½ t. nutmeg
¼ t. cloves
½ t. salt
6 T. unsalted butter, room temp
2/3 c. brown sugar
¼ c. maple syrup
½ t. maple flavoring
2 large eggs
2 firm Bartlett pears, cored and grated (about 2 c.)
¾ c. finely chopped pecans

DRIZZLE:
¾ c. confectioners? sugar
2 T. maple syrup
1 T. plus ¼ t. water
¼ t. maple flavoring

HEAT OVEN TO 350* f. Line loaf pan with nonstick foil. Whisk dry ingredients. Beat butter until creamy. Beat in sugar, syrup and flavoring until fluffy, 2 minutes. Add eggs, one at a time. Stir in dry ingredients. Fold in grated pears and ½ c. pecans. Pour into pan; sprinkle with remaining pecans. Bake 60 to 65 minutes until browned and tests done. If browning is a problem, tent pan loosely with foil. Let cool in pan for 15 minutes. Drizzle.

Combine sugar, maple syrup and 1 T. water. Divide mixture in half. Stir maple flavoring into one half; stir ¼ t. water in second half (thin with more water if needed). Drizzle both on cake. Let dry. Store at room temp for up to 1 week.