MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Maple Pecan Cake
  Categories: Cakes
       Yield: 6 servings
     3/4 c  Maple syrup
     1/4 c  Unsalted butter
     1/4 c  Firmly packed brown sugar
         pn Ground mace
   1 3/4 c  Coarsely chopped pecan
   2 1/2 c  All purpose flour
       1 ts Baking soda
         pn Salt
     1/2 c  Room temperature unsalted
     3/4 c  Sugar
       2    Room temperature egg
       1 ts Vanilla
       1 ts Grated lemon peel
       1 c  Plain yogurt
     3/4 c  Dried currants
   Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2
   x 11 1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup
   butter, brown sugar and mace in heavy medium saucepan over low heat,
   stirring until sugar dissolves. Bring to boil. Pour into prepared
   pan. Sprinkle with pecans.
   Position rack in center of oven and preheat to 350 deg. Sift flour,
   baking soda and salt into bowl. Using electric mixer, cream 1/2 cup
   butter in another bowl. Add 3/4 cup sugar and beat until light and
   fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in
   vanilla and lemon peel. Stir in flour mixture and yogurt alternately,
   beginning and ending with flour mixture. Fold in currants. Spoon
   batter atop pecan mixture, spreading gently to sides of pan. Bake
   until tester inserted in center comes out clean, about 55 minutes.
   Immediately invert cake onto rack set over sheet of waxed paper.
   Serve warm. Garnish with whipped cream if desired.