Prep 15 mins
Cook 35 mins
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.
- 1 egg
- 1 cup pure maple syrup
- 1 cup sour cream
- 4 tablespoons butter, melted (1/2 stick)
- 2 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups confectioners' sugar (also called icing or powdered sugar)
- 1 tablespoon heavy cream
- 6 tablespoons maple syrup
- 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. Makes 10 servings.
- 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.
A delicious dessert from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.