French Canadian Frosted Maple Gingerbread

Total Time
Prep 15 mins
Cook 40 mins

Molasses, ginger and maple syrup are inextricably linked with early Canadian foods.

Ingredients Nutrition


  1. Sift together the flour, soda, ginger and salt.
  2. Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter or bacon fat.
  3. Gradually add the dry ingredients, beating until well blended.
  4. Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan.
  5. Bake at 350 F.
  6. for 30 to 40 minutes, or until cake pulls away from the sides of the pan.
  7. Remove from the oven and let it cool.
  8. Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency.
  9. Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts.
  10. The Canadian Cook Book.
Most Helpful

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.

Lennie January 23, 2004

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!

evelyn/athens January 05, 2004

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.

Whisper July 06, 2011