Maple Sugar Gingerbread
This recipe comes to us from the Vermont Maple Sugar and Syrup brochure published in January 1961 by the Vermont Development Commission and the Vermont Department of Agriculture. The brochure contains some information about Vermont maple production, as it was in the 1960s, as well as several recipes (written very differently and in much less detail than the recipes shared in the 2020s).
What You’ll Need
Instructions
Make the Cake
- Grease a 9" square (or round, if you prefer) cake pan. Preheat the oven to 350 F degrees.
- In a medium-sized bowl, mix the dry ingredients - Flour, salt, baking soda, and ginger.
- In a separate bowl, whisk together the egg, sour cream and maple syrup. And then add to the dry ingredients.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until done.
- Serve with a topping of maple whipped cream or a drizzle of maple syrup.
Tips
- While we haven't tested it, you should be able to make this gluten-free or vegan by making some simple substitutions. You can swap the all purpose flour for your favorite gluten free blend. You can use applesauce or a flax egg (1 Tbsp ground flax seed, mixed with 2 Tbsp water and left to thicken for about 5 minutes). You can substitute dairy free yogurt for the sour cream. The possibilities are endless; even add some raisins before baking, if it makes you happy!
