| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Maple syrup | 1 | Servings |
INGREDIENTS
| 2 1/3 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 1/2 | ts | Ginger |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 1 | c | Maple syrup |
| 1 | c | Sour cream |
| 4 | tb | Melted butter or bacon fat |
| 2 | c | Icing sugar (sifted); up to 3 cups |
| 2 | tb | Soft butter |
| 3 | tb | Maple syrup |
| 1 | tb | Sour or whipping cream |
INSTRUCTIONS
FROSTING 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. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 20, 1997
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