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Frosted Maple Gingerbread Cake
- Active Time 15m
- Total Time 50m
Makes 10 servings
- For the Cake:
- 1 egg
- 1 cup maple syrup
- 1 cup sour cream
- 4 tablespoons (1/2 stick) butter, melted
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Frosting:
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon heavy cream
- 6 tablespoons maple syrup
FOR THE CAKE:
Preheat the oven to 350 degrees F.
In a bowl, whisk together the egg, maple syrup, sour cream and melted butter.
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 a greased and lightly floured 8-by-8-inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
Transfer to a serving dish and let cool before frosting.
FOR THE FROSTING:
In a bowl, combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
383 calories; 11g total fat; 46mg cholesterol; 267mg sodium; 68g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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