Frosted Maple Gingerbread Cake

Submitted by Olha7397

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 10

ingredients

• CAKE

• 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

• FROSTING

• 1 1⁄2 cups confectioners' sugar (also called icing or powdered sugar)
• 1 tablespoon heavy cream
• 6 tablespoons maple syrup

directions

1. TO MAKE THE CAKE:.
2. Preheat the oven to 350°F.
3. In a bowl, combine the egg, maple syrup, sour cream and melted butter; blend well.
4. 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.
5. 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.
6. Transfer to a serving dish and let cool before frosting. Makes 10 servings.
7. TO MAKE THE FROSTING:.
8. In a bowl, combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
9. Burt Wolf * Eating Well.

Reviews

[Molly53]

A delicious dessert from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.