*  Exported from  MasterCook  *
 
                         Frosted Maple Gingerbread
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Maple Syrup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/3  c             all-purpose flour
    1      tsp           baking soda
    1 1/2  tsp           ginger
      1/2  tsp           salt
    1                    egg
    1      c             maple syrup
    1      c             sour cream
    4      tbsp          melted butter or bacon fat
                         Frosting:
    2      c             icing sugar (sifted) -- up to 3 cups
    2      tbsp          soft butter
    3      tbsp          maple syrup
    1      tbsp          sour or whipping cream
 
 Sift together the flour, soda, ginger and salt. Beat the egg until it is
 foamy, then gradually beat in the maple syrup, sour cream, and butter or
 bacon fat. Gradually add the dry ingredients, beating until well blended.
 
 Pour into a greased and lightly floured 11 X 7 X 1 1/2 baking pan. Bake at
 350 degrees F for 30-40 minutes, or until cake pulls away from the sides of
 the pan. Remove from the oven and let it cool.
 
 Combine all the frosting ingredients in a bowl, beat with an electric mixer
 until smooth, creamy and of spreading consistency. Place the icing in big
 swirls on the cake and sprinkle to taste with chopped walnuts.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Molasses, ginger, and maple syrup are inextricably linked with
 early Canadian foods. The first two came as part of the English navy
 rations, the other from the Indians.
 
 Lei’s Note:  Although Mme Benoit mentions molasses in her introduction to
 this recipe, there is none listed in the ingredients and it is not
 mentioned in the directions either.