Frosted Maple Gingerbread Cake

by olga

Servings:

INGREDIENTS

CAKE:

1 EGG
1 CUP PURE MAPLE SYRUP
1 CUP SOUR CREAM
4 TABLESPOONS BUTTER, MELTED (1/2 STICK)
2 1/3 CUPS ALL PURPOSE FLOUR
1 1/2 TEASPOONS GROUND GINGER
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT

FROSTING:

1 1/2 CUPS CONFECTIONERS’ SUGAR (ALSO CALLED ICING OR POWDERED SUGAR)
1 TABLESPOON HEAVY CREAM
6 TABLESPOONS MAPLE SYRUP

INSTRUCTIONS

TO MAKE THE CAKE:

Preheat the oven to 350 F.

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 x 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.

TO MAKE THE FROSTING:

In a bowl, combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.

Burt Wolf * Eating Well

CHEF COMMENTS

Each year, as the end of winter approaches, the farmers of Vermont begin the process of making maple syrup. It is a technique that was taught to them by Native Americans, who have been making maple syrup for thousands of years. Here is a tasty cake from Shelburne Farms in Vermont.

Tagged: cakes, desserts, gingercake add tags

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