Maple Gingerbread With Maple Walnut Sauce

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #31116

December 14, 2018



"When we visited Vermont, I discovered I do like real maple syrup. At least the Vermont kind. It's much milder than what you buy at Costco. Adapted from Patricia B. Mitchell's cookbook "Just Naturally Sweet." I haven't made this recipe yet, but I'm looking forward to it!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (201.6 g)
  • Calories 573.5
  • Total Fat - 23.2 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 138.3 mg
  • Sodium - 377.5 mg
  • Total Carbohydrate - 84.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 54.2 g
  • Protein - 12.8 g
  • Calcium - 166.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.3 mg

Step 1

CAKE: Preheat oven at 350° and grease an 8 x 12 baking pan.

Step 2

Blend syrup and sour cream, then add remaining cake ingredients. Bake for 30 minutes.

Step 3

SAUCE: Whisk cornstarch and water until no lumps. Heat with syrup until slightly thickened. Remove from stove, add rum and walnuts.

Step 4

Serve cake with sauce drizzled on top.

Tips & Variations


No special items needed.

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