Frosted Maple Gingerbread Cake
added 02/12/10
Here is a yummy cake that honors the skill of making maple syrup, taught to European settlers by Native Americans.
Makes 10 servings
1 egg
1 cup pure maple syrup
1 cup sour cream
4 Tbs. butter, melted (½ stick)
2 1/3 cups all-purpose flour
1½ tsp. ground ginger
1 tsp. baking soda
½ tsp. salt
Frosting:
1½ cups confectioners’ sugar
1 Tbs. heavy cream
6 Tbs. maple syrup
Preheat the oven to 350ºF.
In a bowl, combine the egg, maple syrup, sour cream, and melted butter; blend well. In a second bowl, sift together the flour, ginger, baking soda, and salt and mix well. Combine the liquid and dry ingredients until they are well blended. Pour the batter into a greased and lightly floured 8 × 8 inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
Transfer to a serving dish and let cool before frosting. In a bowl combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
—Shelburne Farms
- flagged
