You might think of maple syrup as something to pour over pancakes and waffles, but my husband and I make and sell syrup and on occasion like to cook with it too. We’ve found that syrup-sweetened cookies tend to mold if they’re stored for very long, but for sweet breads and cakes (which don’t last long anyway) it’s unsurpassed. Here is our recipe for maple syrup gingerbread cake, one of our favorites.
Maple Syrup Gingerbread Cake
1 cup maple syrup
1 cup sour milk (or sour cream or yogurt)
1 egg, beaten
4 tablespoons vegetable oil
2 1/4 cups flour (we use whole wheat)
1 3/4 teaspoons baking soda
1 1/2 teaspoons ginger
1/2 teaspoon salt
Blend the syrup, milk, oil and egg together. Add the dry ingredients and stir into a liquid, beating well. Then, pour the liquid into a greased cake pan and bake it in your oven at 350° F for 30 to 40 minutes.