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~ Fresh Ginger Cake with Cranberry-Maple Sauce ~

Made with fresh ginger, this cake is the perfect vehicle to showcase the cranberry-maple dessert sauce.  Please note the cake is intentionally a bit dry to absorb the sweet/tart flavor of the sauce.  The cake was served at the Second Saturday Farmers Market in December 2010.  The items produced locally (they're noted with an *) made these cakes extra delicious and nutritious. Of course adding a dollop of our local organic dairy's wonderful double maple yogurt only helped take them over the top.

Butter generously a 6 cup jumbo muffin pan.

1-1/4 cups whole wheat pastry flour*
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground ginger
    Sift together into a separate bowl and set aside.

1/4 cup butter, room temperature*
    Beat until fluffy.
1/4 cup honey*
1/4 cup maple syrup*
    Add and beat well.
1 egg*
    Add and beat well.
2 tablespoons applesauce*
1 tablespoon freshly grated ginger
    Add and beat well.
Dry ingredients
3 tablespoons milk*
    Beat in one third of dry ingredients, then beat in 1 tablespoon milk.
    Repeat twice more.
    Spoon batter equally into muffin cups.
Bake at 350 degrees for 20 minutes or until tester inserted into center comes out clean.
Remove from oven.  Cool for 2-5 minutes, then gently remove cakes from pan and cool on rack.
Serve with Maple-Cranberry Sauce and Double Maple Yogurt*.

Maple-Cranberry Sauce
2 cups cranberries* (We used cranberries from Williamstown, NY)
    Chop and put in saucepan.
1/4 cups maple syrup*
1/2 tablespoon finely chopped fresh ginger
1/2 cup apple cider*
2 tablespoons brown sugar
    Add to cranberries.
    Bring to a simmer and cook for 10 minutes.

* Indicates items obtained from local sources.