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Green Mountain Gingerbread Cake More Recipes Like This

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Ingredients: Metric Units
1/4 lb. butter
1 c. sugar
1/3 c. molasses
2 Tbsp. maple syrup
1/2 c. plain yogurt
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
A light, cakey gingerbread with a little hint of Vermont maple syrup that's just delicious.

Yield: about 20 small slices, or enough for one very hungry cub scout den

Preheat the oven to 350F. Spray a 9x9 square baking pan with nonstick spray. Set aside.

Cream butter and sugar. Beat in molasses. (When measuring molasses, first spray the cup with a little nonstick spray and the sticky molasses will ooze out a little easier.) Add maple syrup. (And yes, using real maple syrup is worth it - don't settle for "pancake" syrup.) Stir in yogurt. Beat in eggs.

In a medium bowl, sift together flour, baking powder, baking soda, salt, and ginger. Gradually beat dry ingredients in to batter.

Spread batter into prepared 9x9 square baking pan.

Bake at 350F for 30 min., or until a toothpick inserted in the center comes out clean.

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Contributed on: and modified on Friday March 11th, 2011