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MAPLE
GINGERBREAD
From "The American Heritage Cookbook" with a few changes...
2-1/3 c. sifted wholewheat pastry flour
1 t. baking soda
1-1/2 t. powdered ginger
1 egg
1 c. maple syrup
1 c. sour cream
4 T. melted unsalted butter
1. Sift together flour, baking soda, and ginger. Set aside.
2. In a separate bowl beat egg vigorously, then stir in maple syrup, sour
cream and butter.
3. Mix in the flour combination and pour into a greased and lightly floured
11 x 7 x 1-1/2-inch baking pan. Bake in a 350 degrees oven for 30 minutes
or until cake pulls away from the sides of the pan.
4. Serve warm with vaguely sweet whipped cream and decorate with a little
crystallized ginger.
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