Maple Ginger Cake

Maple Ginger Cake

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

45 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake layer pans.
  2. 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.
  3. 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.

Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

The batter tasted delicious, nice & spicy with my favourite, maple syrup. But when I went to bake it the cake was still wobbly in the middle so I left it in the oven for another 5 minutes, then ...

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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 ...

Wonderful cake. Moist and flavorful. I followed exactly except used a Bundt pan and baked for 45 minutes. Frosted with a maple-cream cheese frosting that I made very soft and sort of draped over...

Very good cake! I baked this for my sister's birthday, and it was very well received. I just used a basic powdered sugar/milk icing, and there was more than one comment of 'best cake ever'. I...

Very yummy cake! Light textured, and nice with a cup of tea or coffee. It's very sweet. Too bad maple syrup is expensive...

The flavor of this cake is wonderful. I made this as a layer cake, and it was quite an eyesore. The middle of the cakes did not rise so nicely and the edges got kind of tough. I am new at bakin...

I changed shortening to butter, but other than that kept the recipe the same, wonderful!!

great cake!! i made it for my mum's birthday and everybody loved it!

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.

The cake was excellent! :) Although, one flaw the cooking time was too long when I put the cake in for the recommended time it was overcooked.

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