Thursday, 2 April 2009

Maple Gingerbread

This is very good gingerbread, but it has to be admitted the maple flavour is fairly subtle. It generally is, in cakes, and if you throw in spices too, it's inevitable. But it's there, and mingles with the spices very well. You could serve it with applesauce or whipped cream, but we ate it plain and enjoyed it very much.

12 servings
1 hour - 15 minutes prep time

Maple Gingerbread
1/2 cup sugar
1/2 cup sunflower seed oil
1 extra-large egg
1 cup dark maple syrup

2 1/2 cups soft (pastry) whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 nutmeg, grated

1 cup buttermilk

Preheat the oven to 350°F. Lightly oil a 9" x 13" pan.

Beat the sugar, oil, egg and maple syrup in a mixing bowl until smooth.

Measure the flour and mix the soda, salt and spices into it.

Mix the flour and buttermilk alternately into the syrup mixture, until just blended. Scrape the batter into the prepared pan, and bake for 35 to 40 minutes, until a toothpick inserted in the middle comes out clean.





Last year at this time I made Baked Steak.

1 comment:

Kevin said...

I really like the sound of a maple gingerbread cake!