As I brought two tins of maple syrup back from Canada, bought for a fraction of the cost of maple syrup in the supermarkets in the UK, it seemed an ideal opportunity to find a recipe which used maple syrup in large quantities. I finally settled on this Maple Syrup Gingerbread recipe, although I made a few adjustments to fit in with the ingredients I had available - butter instead of shortening, and Greek yogurt instead of sour cream. I also left out the candied peel altogether.
My usual gingerbread recipe is dark, dense and moist - the sort that keeps well and gets stickier with time. This cake is lighter in both colour and texture, but moist and fragrant with a variety of spices. I'm not sure the maple syrup makes much of an impact on the flavour, as there are so many spices, but as it's not as thick and sticky as golden syrup or treacle(molasses), I'm sure it contributes towards the lighter texture.
Apart from that it was a simple recipe to follow - beat eggs until light and fluffy, beat in sugar and wet ingredients, then beat in the flour sifted with the spices and raising agents.
I topped the cake with a simple glacé icing made from roughly 150g icing sugar mixed with alternating dessertspoons of maple syrup and water until the correct thickness was achieved.
The cake had a really good moist, light texture and was strongly spiced. I found the amount of ground cloves used overwhelmed the other spices a little, so will cut that by half next time. This makes a really good alternative to the traditional dark sticky gingerbread.