Maple Spice Cake

    45 minutes

    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.

    16 people made this

    Serves: 20 

    • 2 cups (250g) cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 3 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 125g copha
    • 2/3 cup (100g) packed brown sugar
    • 1 cup (250ml) real maple syrup
    • 2/3 cup sour cream
    • 2 eggs
    • 1/3 cup sour cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins.
    2. Sift together into a bowl the cake flour, bicarb soda, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Add the copha, brown sugar, maple syrup and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed.
    3. Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared tins.
    4. Bake at 180 degrees C for 30 to 35 minutes or until cake springs back lightly when touched. Cool for 5 minutes then remove from tins and continue cooling.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (18)


    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)