Maple Syrup Gingerbread Recipes

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

MAPLE SYRUP GINGERBREAD

Steps:

• Grease an 7 x 11 cake pan and line with parchment or waxed paper; preheat oven to 350°F.
• Sift dry ingredients together.
• Blend syrup, cream and egg together; stir into dry ingredients, beating well.
• Add butter and blend well.
• Pour into prepared cake pan and bake for 30 minutes or until cake tests done.

MAPLE SYRUP GINGERBREAD

Steps:

• Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
• Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
• Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
• Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
• With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
• Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
• After the last addition, mix for 30 seconds on medium speed.
• Stir in the blueberries.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
• Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
• Icing- Whisk together the lemon juice and powdered sugar.
• Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
• Let stand until the icing firms up, about 30 minutes.
• Cut into 9 squares and serve.
• Store uneaten cake in a cake keeper.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5x3-inch loaf pans.
• Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl.
• Combine milk, maple syrup, eggs, and oil in a bowl. Stir milk mixture into flour mixture until just moistened into a thin batter. Pour evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling completely on wire racks.