Spiced Caramel Cake with Salted Maple Butterscotch and Pecan Crumble | White Wings

Ingredients

• 115g White Wings Plain Flour, sifted
• 90g roasted pecans
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp each ground cloves and ground nutmeg
• 225g (1½ cups) White Wings Self Raising Flour, sifted
• 175g unsalted butter
• 85g CSR Brown Sugar
• 85g CSR Caster Sugar
• 180mL (¾ cup) maple syrup
• Finely grated rind of 1 orange
• 180mL (¾ cup) buttermilk, well shaken
• 3 eggs
• 2 packets CSR Buttercream Butterscotch Icing Mixture
• 200mL maple syrup
• 60g butter
• 1 tsp sea salt
• 100mL thickened cream
• 1 tbs bourbon whisky
• 50g White Wings Plain Flour
• 40g (¼ cup) roasted pecans, coarsely chopped
• 30g CSR Brown Sugar
• 40g cold butter, chopped