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Home » Desserts, Farm to Kitchen

Maple Gingerbread

By Helen Brody (February 26, 2010)

1 egg
1 cup pure maple syrup
1 cup sour cream
4 Tbs. butter, melted (½ stick)
2 1/3 cups all-purpose flour
1½ tsp. ground ginger
1 tsp. baking soda
½ tsp. salt
1½ cups confectioners’ sugar
1 Tbs. heavy cream
6 Tbs. maple syrup

Preheat oven to 350 degrees and grease and flour a 8 X 8 inch baking pan.

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 prepared pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.

Let cake cool for 10 minutes before transferring over to a serving dish. Cool to room temperature before frosting. In a bowl combine all of the frosting ingredients. Beat until smooth. Spread over the gingerbread.

Yield: 10 servings

(Shelburne Farms/Hanover-Lebanon Co-op News)

Maple Gingerbread
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