Ingredients
- 180 ml Quebec maple syrup
- 100 g butter, softened
- 2 large eggs
- 240 g all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 120 ml sour cream
- 60 ml water
- 120 ml maple syrup (soak)
- 30 ml water (soak)
Method
- Cream butter and 180 ml maple syrup until fluffy; add eggs one at a time.
- Sift flour, baking powder, baking soda, salt, and spices; fold alternately with sour cream and water.
- Pour into 23 cm round pan; bake at 160 °C for 40–45 min.
- While cake cools, warm 120 ml maple syrup with 30 ml water; pierce warm cake with fork and slowly pour syrup soak over surface.
- Allow to absorb fully before serving.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar (batter) + 200 g brown sugar (syrup soak)
Conversion used: Batter: use 180 ml maple syrup (replaces 200 g brown sugar); reduce water to 60 ml. Soak: use 120 ml maple syrup + 30 ml water (replaces 200 g sugar dissolved in water); syrup soak penetrates deeply into crumb. Lower oven by 15 °C.
Why Quebec maple syrup: Maple syrup soak creates authentic moistness and caramel flavor in traditional spice cakes. Quebec maple's mineral profile (potassium, manganese) enriches nutritional profile versus refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →