Prep 15 mins
Cook 40 mins
Molasses, ginger and maple syrup are inextricably linked with early Canadian foods.
- 2 1⁄3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ginger
- 1⁄2 teaspoon salt
- 1 egg
- 1 cup pure maple syrup
- 1 cup sour cream
- 4 tablespoons melted butter or 4 tablespoons bacon fat
- 2 -3 cups icing sugar, sifted
- 2 tablespoons soft butter
- 3 tablespoons maple syrup
- 1 tablespoon sour cream or 1 tablespoon whipping cream
- Sift together the flour, soda, ginger and salt.
- Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter or bacon fat.
- Gradually add the dry ingredients, beating until well blended.
- Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan.
- Bake at 350 F.
- for 30 to 40 minutes, or until cake pulls away from the sides of the pan.
- Remove from the oven and let it cool.
- Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency.
- Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts.
- The Canadian Cook Book.
This gingerbread is outstanding! It is a much lighter version than the typical gingerbread, the type made with molasses. The ginger taste is subtle, not overpowering, and there is just a hint of maple in the sweetness. As with any gingerbread, this is somewhat dense, with the chewy texture I associate with this type of baked good. Don't mistake that description for lack of tenderness: it's very tender, and is a nice change from typical "cake". Very easy to prepare, and I checked mine after 30 minutes in the oven and it was definitely done. The frosting is also excellent; I used just the 2 cups of icing sugar (I feared 3 would make it way too sweet) and sour cream, not whipping cream. Next time I might double the entire frosting portion as I would like more! Instead of sprinkling chopped nuts on the top, I sprinkled some finely chopped candied ginger. This is a real keeper and I know I'll be making it again.
oh my goodness!!! This was (and I emphasize the past tense - it was gone in no time!!!) a wonderful cake. The maple syrup gave just the right touch of sweetness while imparting its own significant taste to the spicy cake. The sour cream made for a tender crumb and the frosting was so good I was worried there wouldn't be enough left, after I kept 'tasting' it, to frost the cake. Thanks Olga!
Delicious gingerbread with subtle maple undertones! The consistency is definitely denser than a cake. I did 1.5 times the amounts for the frosting, which was perfect. This is a nice combination of slight gingery taste with the sweetness of the maple. Perfect! I will make this one again often.