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Maple Gingerbread With Maple Walnut Sauce
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #31116
December 14, 2018
Categories: Desserts, Cakes, 11x7 Sheet, North American, Entertaining, Fall/Autumn, Winter more
"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
Ingredients
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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