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.
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
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)
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)