This cake had me at the title. Maple and ginger are two of my favourite flavours, I love what I consider to be Autumn flavours (and Christmas flavours… and Spring flavours…). The way I found this recipe though was exciting too (exciting for me…and probably exceptionally dull for anyone else); it is no secret that I LOVE bundt cake tins and Nordic Ware released a new one that I am in love with. I keep trying to track it down in the UK but it is impossible and they cost double here compared with the USA. During a session of bundt related internet trawling I found an article (which I wish I could find again) that recommended a book that contained no less than 20 bundt cake recipes, 20!! What I didn’t expect was that the book, Cake Keeper Cakes, came with 80 other amazing cakes recipes too. I vowed to work my way through the book and began with the tray bake section, I’ve never made many tray bakes and was attracted by the every-day-ness of them; I can’t explain it but I was and I rushed out to buy an 8 inch square cake tin and begin the journey.
This was the first recipe that was shouting to be made (which must have been pretty damn loud because there were so many gems in that book) and it absolutely didn’t disappoint; from the moist cake, raisins and the thin, crisp & tart icing that beautifully cut through the spiced and sweet cake, it was tea and cake perfection. The original recipe called for dried blueberries but my man is a raisin fiend, and I don’t have any dried blueberries, so I subbed them for raisins. As gingerbreads go it is a light one but definitely divine. Whilst we are on the subject of gingerbread, I just want to remind you of one of my favourite book series by Rebecca Raisin, The Gingerbread Cafe and its various spin offs.
- 1 large egg yolk
- 0.25 cup of pure maple syrup
- 0.5 cup of buttermilk
- 1&1/3 cups of plain flour
- 1 tsp of baking soda
- 1 tsp of ground ginger
- 0.5 tsp of cinnamon
- 1/8 tsp of ground cloves
- 0.25 tsp of salt
- 1 stick (110 g ) of unsalted butter, at room temperature
- 6 tbsp of golden caster sugar
- 1 cup of raisins
For the Icing:
- 2 tbsp of lemon juice
- 0.5 cup of icing sugar
- Preheat the oven to 180°C and line (or grease and flour) an 8 inch square cake tin.
- In a jug, whisk together the egg yolk, buttermilk and maple syrup.
- In a large mixing bowl, cream together the butter and sugar until fluffy, with an electric whisk.
- Gradually add the egg/buttermilk mixture into the butter and sugar.
- Add the flour a bit at a time into the mixture, along with the spices, salt and baking soda, at a low speed until combined.
- Stir in the raisins.
- Scrape the mixture into the prepared tin and cake for 35-40 minutes, until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave in the tin for 5 minutes.
- Remove from the tin and leave to cool completely on a wire rack.
- Make the icing my simply whisking together the lemon juice and icing sugar. Once the cake it completely cooled, pour the icing onto the centre of the cake and spread it over the top with a knife or spatula.
- Slice and serve!