Maple Ginger Cake

Maple Ginger Cake

10 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Carol
Recipe by  Carol

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 -8 inch round cakes

ADVERTISEMENT

Directions

  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.

Share It

Reviews (10)

Rate This Recipe
BURNTSIANNA
32

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.

PAROGIRL
19

PAROGIRL

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 the cake. Then I grated some hazelnuts and chocolate dust over the top - beautiful presentation! Thanks for the great recipe! OH. I used butter instead of shortening, too.

David
8

David

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 also used softened butter instead of shortening.

More Reviews

Similar Recipes

New Duchess Spice Cake with Maple Buttercream Frosting
(98)

New Duchess Spice Cake with Maple Buttercream Frosting

Sour Cream Coffee Cake I
(68)

Sour Cream Coffee Cake I

Boscobel Beach Ginger Cake
(64)

Boscobel Beach Ginger Cake

Boston Cream Cake
(50)

Boston Cream Cake

Susan's Butter Cake
(40)

Susan's Butter Cake

Johnny Cake
(35)

Johnny Cake

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Johnny Cake

>

next recipe:

Boston Cream Cake