Maple Ginger Cake

SUBMITTED BY: Carol PHOTO BY: Erin Lee

"This is a popular recipe along the eastern seaboard where maple syrup runs in March."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 2 -8 inch round cakes

USMETRIC

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INGREDIENTS

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup shortening
2/3 cup packed brown sugar
1 cup real maple syrup
2/3 cup sour cream
2 eggs
1/3 cup sour cream

READ REVIEWS (2)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake layer pans.
Sift together into a bowl; cake flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Add the shortening, brown sugar, maple syrup, and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from pans and continue cooling.

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REVIEWS

Reviewed on Jul. 7, 2004 by BURNTSIANNA

Great recipe! I would suggest using fresh ginger and adding some vanilla. Also, I used whole wheat pastry flour for half of the flour, butter instead of shortening, and yogurt instead of sour cream. I added raisins for some more texture. For the frosting, I made a cinammon whipped cream cheese frosting and sprinkled the top with crushed walnuts. I made the cake for a friend's birthday and everyone loved it. The ginger really adds something special.

10 users found this review helpful

Reviewed on Mar. 18, 2007 by jerseygrlnco

I made this for an office thing and everyone really loved it. I did a basic vanilla glaze and everyone commented it was perfect for breakfast. Not too sweet but flavorful.

0 users found this review helpful