This is a popular recipe along the eastern seaboard where maple syrup runs in March.

Carol

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
20
Yield:
2 -8 inch round cakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake layer pans.

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  • Sift together into a bowl; cake flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Add the shortening, brown sugar, maple syrup, and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from pans and continue cooling.

Nutrition Facts

200 calories; protein 2.2g 4% DV; carbohydrates 30g 10% DV; fat 8.2g 13% DV; cholesterol 23.7mg 8% DV; sodium 133.5mg 5% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2004
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. Read More
(34)

Most helpful critical review

Rating: 1 stars
01/29/2016
The batter tasted delicious nice & spicy with my favourite maple syrup. But when I went to bake it the cake was still wobbly in the middle so I left it in the oven for another 5 minutes then I turned down the temp & left it in longer about 30 minutes more than the bake time suggested I went to take the cake out & the outside was totally dried out while the inside still hadn't baked all the way. I know it's not my oven. Read More
(1)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/07/2004
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. Read More
(34)
Rating: 5 stars
09/02/2009
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. Read More
(22)
Rating: 5 stars
11/27/2009
Very good cake! I baked this for my sister's birthday and it was very well received. I just used a basic powdered sugar/milk icing and there was more than one comment of 'best cake ever'. I also used softened butter instead of shortening. Read More
(9)
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Rating: 5 stars
02/15/2014
I changed shortening to butter but other than that kept the recipe the same wonderful!! Read More
(7)
Rating: 5 stars
03/03/2010
Very yummy cake! Light textured and nice with a cup of tea or coffee. It's very sweet. Too bad maple syrup is expensive... Read More
(6)
Rating: 4 stars
04/06/2009
The flavor of this cake is wonderful. I made this as a layer cake and it was quite an eyesore. The middle of the cakes did not rise so nicely and the edges got kind of tough. I am new at baking cakes from scratch.. maybe my baking powder and soda was tired maybe my maple syrup and eggs were too cold. I want to make this again. I used Sour Cream Frosting as a glaze and the flavors worked together nicely but since the frosting turned out to be a glaze it didn't hide my cake's defects. This cake is fantastic with coffee. Read More
(6)
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Rating: 4 stars
01/23/2009
great cake!! i made it for my mum's birthday and everybody loved it! Read More
(5)
Rating: 4 stars
03/18/2007
I made this for an office thing and everyone really loved it. I did a basic vanilla glaze and everyone commented it was perfect for breakfast. Not too sweet but flavorful. Read More
(4)
Rating: 4 stars
02/04/2012
The cake was excellent!:) Although one flaw the cooking time was too long when I put the cake in for the recommended time it was overcooked. Read More
(3)
Rating: 1 stars
01/29/2016
The batter tasted delicious nice & spicy with my favourite maple syrup. But when I went to bake it the cake was still wobbly in the middle so I left it in the oven for another 5 minutes then I turned down the temp & left it in longer about 30 minutes more than the bake time suggested I went to take the cake out & the outside was totally dried out while the inside still hadn't baked all the way. I know it's not my oven. Read More
(1)