When I first found this recipe, it was labeled as a Rosh Hashanah Honey Cake.... I've made some tweaks to it-- converted it to gluten-free, obvs-- and mixed up the sweeteners a bit. OK, I'll be honest here. I didn't switch this to a "honey maple" cake because I thought, "Gee, a mixture of honey and maple would just be amazing! Since I'm such a master baker, I'll swap half the honey for maple syrup." No, sadly, it's a much more boring story than that. I switched this recipe to a "honey maple" cake because I looked in my pantry and barely had enough honey and then I looked in the fridge and barely had any maple syrup left (thank you maple ice cream), so my thinking went more like this, "Crap, I don't have enough honey. Hmm... I wonder if I have any maple syrup left? Oh, good, just a little... I bet this will be worknand, bonus, it will help me clear out the fridge!" See, that's a much more boring story. But, listen, boring stories sometimes make delicious cakes.  And, this one did!