This cake is delicious if you are lucky enough to get real maple syrup. Serve warm with a little vanilla ice cream or ice with maple butter icing.
Great recipe! I would suggest using fresh ginger and adding some vanilla. Also, I used whole wheat pastry flour for half of the flour, butter instead of shortening, and yogurt instead of sour cream. I added raisins for some more texture. For the frosting, I made a cinammon whipped cream cheese frosting and sprinkled the top with crushed walnuts. I made the cake for a friend's birthday and everyone loved it. The ginger really adds something special. - 07 Jul 2004 (Review from Allrecipes USA and Canada)
Wonderful cake. Moist and flavorful. I followed exactly except used a Bundt pan and baked for 45 minutes. Frosted with a maple-cream cheese frosting that I made very soft and sort of draped over the cake. Then I grated some hazelnuts and chocolate dust over the top - beautiful presentation! Thanks for the great recipe! OH. I used butter instead of shortening, too. - 27 Aug 2009 (Review from Allrecipes USA and Canada)
Very good cake! I baked this for my sister's birthday, and it was very well received. I just used a basic powdered sugar/milk icing, and there was more than one comment of 'best cake ever'. I also used softened butter instead of shortening. - 27 Nov 2009 (Review from Allrecipes USA and Canada)