maple syrup from Canadia (and cake)

This is a recipe given to me by a colleague in the lab from Canada, Max. His friend Laura gave it to him, and it's in the category of divine (Srin, that's a shout out to you, babe). I'm thinking of adding my own creame cheese frosting to eat. Simon, what you think? Here it is. Update tomorrow on the outcome.

1 1/2 cups maple syrup
1 1/2 cups double cream
1/2 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder

Preheat oven to 350 deg F / 175 deg C
First, make sauce: combine maple syrup and double cream in saucepan and bring to a boil. Boil for a few minutes until it begins to thicken, then remove from heat and allow to cool.

Batter: Cream together white sugar and butter. Beat in eggs and stir in vanilla. Combine flour and baking powder and add to the creamed mixture. Stir in cup milk.

Pour about two thirds of the cool sauce into a 9x9 cake pan, or a deep round baking dish. Spoon batter on top of the sauce and spread (using a spoon) until it covers all the sauce. Pour remaining sauce on top of the batter.

Bake 30-40 minutes, until toothpick inserted into cake comes out clean.