Frosted Maple Gingerbread Cake
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Ingredients
Cake
| 1 | egg | | 1 cup | pure maple syrup | | 1 cup | sour cream | | 4 tbsp. | butter, melted | | 2-1/3 cup | all-purpose flour | | 1-1/2 tsp. | ground ginger | | 1 tsp. | baking soda | | 1/2 tsp. | salt |
Frosting
| 1-1/2 cup | confectioners' sugar | | 1 tbsp. | heavy cream | | 6 tbsp. | maple syrup |
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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
Author's 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.
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