Recipe by Whisper
This is a simple cake to make. The spices can be increased, but don't go too heavy on them or you'll mask the subtle maple flavor. Good served with whipped cream. From the Maple Syrup cookbook by Ken Haedrich.
Top Review by Georgia Charlotte
I don't know what the other reviewer did, but the one I made was very good. I recommend making a simple glaze out of maple syrup and icing sugar (so it's still runny but a bit thicker and opaque). The cake soaks up some of the glaze as an added bonus.
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 2⁄3 cup buttermilk
- 1⁄2 cup pure maple syrup
- 1⁄3 cup vegetable oil
- 1 tablespoon blackstrap molasses
Directions See How It's Made
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan.
- Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, and nutmeg, into a large bowl; set aside.
- In another bowl, blend eggs, buttermilk, maple syrup, oil and molasses.
- Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat.
- Pour the batter into the prepared pan and bake for 30 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan.