Best Maple Syrup Gingerbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE SYRUP GINGERBREAD



Maple Syrup Gingerbread image

Make and share this Maple Syrup Gingerbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 14

1 large egg yolk
1/4 cup pure maple syrup
1/2 cup buttermilk
1 1/3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
6 tablespoons sugar
1 cup dried blueberries
2 tablespoons lemon juice
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
  • Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
  • Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
  • Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
  • With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
  • Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
  • After the last addition, mix for 30 seconds on medium speed.
  • Stir in the blueberries.
  • Scrape the batter into the prepared pan and smooth the top with a spatula.
  • Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
  • Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
  • Icing- Whisk together the lemon juice and powdered sugar.
  • Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
  • Let stand until the icing firms up, about 30 minutes.
  • Cut into 9 squares and serve.
  • Store uneaten cake in a cake keeper.

Nutrition Facts : Calories 252.4, Fat 11.1, SaturatedFat 6.8, Cholesterol 48.1, Sodium 222.8, Carbohydrate 36.3, Fiber 0.6, Sugar 21, Protein 2.8

MAPLE SYRUP GINGERBREAD



Maple Syrup Gingerbread image

Spices were available and always popular because the seafaring men of the coastal villages sailed to the islands in the South Seas. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup maple syrup
1 cup sour cream
1 egg, well beaten
2 1/3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
4 tablespoons butter, melted

Steps:

  • Grease an 7 x 11 cake pan and line with parchment or waxed paper; preheat oven to 350°F.
  • Sift dry ingredients together.
  • Blend syrup, cream and egg together; stir into dry ingredients, beating well.
  • Add butter and blend well.
  • Pour into prepared cake pan and bake for 30 minutes or until cake tests done.

Nutrition Facts : Calories 360.5, Fat 12.9, SaturatedFat 7.7, Cholesterol 54.4, Sodium 372, Carbohydrate 56.3, Fiber 1, Sugar 24.2, Protein 5.5

Related Topics