2015GoldCoupes des Nations

2015GoldArtisan Awards – Wine

2015SilverAll Canadian Wine Championships


2015GoldCoupes des Nations

2015GoldArtisan Awards – Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship


2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute – World Wine Championships – 92 Points “Exceptional”

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show


This recipe was tailor made for Domaine Pinnacle Ice Cider, which, by its aromatic structure, marries brilliantly with maple-enhanced desserts. And when it comes to maple syrup, you should know that it is practically blood-related to Indian curry, as they share copious amounts of volatile compounds. Now, that’s gastronomic fusion! Sprinkle all of your maple-based dishes with a dash of curry, and you will understand! The union with ice cider is symbiotic, and the harmony simply orgasmic!


12 servings


45 minutes


1 ½ cups (375 ml) flour
1 tsp (5 ml) baking powder
1 ½ tsp (7.5 ml) curry powder
1/4 cup (65 ml) butter
1 cup (250 ml) sugar
1 cup (250 ml) milk
1 whole egg

1 cup (250 ml) maple syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) boiling water
1/4 cup (65 ml) butter


1. Preheat oven at 325°F.
2. Preparing the cake: Over a mixing bowl, sift together flour, baking powder and curry powder.
3. Using an electric beater, cream room temperature butter, whole egg and sugar until smooth.
4. In alternating batches, add milk and flour to the butter mixture.
5. Pour the batter into a buttered 12 in x 8 in cake pan. Set aside.
6. Preparing the sauce: Pour all the ingredients into a saucepan, bring to a boil and cook for 2 minutes.
7. Slowly pour the sauce onto the cake batter, without mixing it in.
8. Bake at 325°F for 45 minutes.


12 servings


45 minutes