Frosted Maple Gingerbread

* Exported from MasterCook *

Frosted Maple Gingerbread

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Maple Syrup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ginger
1/2 tsp salt
1 egg
1 c maple syrup
1 c sour cream
4 tbsp melted butter or bacon fat
Frosting:
2 c icing sugar (sifted) -- up to 3 cups
2 tbsp soft butter
3 tbsp maple syrup
1 tbsp sour or whipping cream

Sift together the flour, soda, ginger and salt. Beat the egg until it is
foamy, then gradually beat in the maple syrup, sour cream, and butter or
bacon fat. Gradually add the dry ingredients, beating until well blended.

Pour into a greased and lightly floured 11 X 7 X 1 1/2" baking pan. Bake at
350 degrees F for 30-40 minutes, or until cake pulls away from the sides of
the pan. Remove from the oven and let it cool.

Combine all the frosting ingredients in a bowl, beat with an electric mixer
until smooth, creamy and of spreading consistency. Place the icing in big
swirls on the cake and sprinkle to taste with chopped walnuts.

- - - - - - - - - - - - - - - - - -

NOTES : Molasses, ginger, and maple syrup are inextricably linked with
early Canadian foods. The first two came as part of the English navy
rations, the other from the Indians.

Lei's Note: Although Mme Benoit mentions molasses in her introduction to
this recipe, there is none listed in the ingredients and it is not
mentioned in the directions either.