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.
This is more cake-like than gingerbready to me. It's the first time my son has eaten the cake instead of the frosting first. I used butter in the cake and sourcream-2 tbl-in the frosting. And real maple syrup is a must for this. Left off the walnuts but still so tasty-thankns!
Delicious! And oh so easy to prepare. I could do the whole recipe with a baby on my hip!