Maple and soured cream ginger spice cake

    Maple and soured cream ginger spice cake

    (21)
    11saves
    45min


    15 people made this

    About this recipe: Maple syrup and dark brown soft sugar bring that gorgeous maple flavour to this delicious soured cream spice cake laden with ground giner, cinnamon, cloves and nutmeg. Ready in 45 minutes from start to finish, this cake is a lovely, mapley, spice treat for elevenses or afternoon tea.

    Ingredients
    Serves: 20 

    • 290g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/4 teasopon salt
    • 3 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 100g margarine
    • 150g dark brown soft sugar
    • 240ml maple syrup
    • 150ml soured cream
    • 2 eggs
    • 75ml soured cream

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake layer tins.
    2. Sift together into a bowl: Flour, baking powder, bicarb, salt, ginger, cinnamon, cloves and nutmeg. Add the margarine, dark brown soft sugar, maple syrup and 150ml soured cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 75ml soured cream and mix for another 2 minutes. Pour mixture into prepared tins.
    3. Bake in preheated oven for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from tins and continue cooling.
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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (21)

    0

    Has to be one of the easiest, lightest and tastiest cakes I've ever made! It is so more-ish. Whole cake went in less than twenty four hours! Will definitely be making this cake time and time again. I topped and filled mine with a mascarpone and lemon curd topping. Yum  -  26 Aug 2014

    by
    33

    Great recipe! I would suggest using fresh ginger and adding some vanilla. Also, I used whole wheat pastry flour for half of the flour, butter instead of shortening, and yogurt instead of sour cream. I added raisins for some more texture. For the frosting, I made a cinammon whipped cream cheese frosting and sprinkled the top with crushed walnuts. I made the cake for a friend's birthday and everyone loved it. The ginger really adds something special.  -  07 Jul 2004  (Review from Allrecipes US | Canada)

    by
    22

    Wonderful cake. Moist and flavorful. I followed exactly except used a Bundt pan and baked for 45 minutes. Frosted with a maple-cream cheese frosting that I made very soft and sort of draped over the cake. Then I grated some hazelnuts and chocolate dust over the top - beautiful presentation! Thanks for the great recipe! OH. I used butter instead of shortening, too.  -  27 Aug 2009  (Review from Allrecipes US | Canada)

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