Thursday, December 8, 2011

Dried blueberries and maple syrup
set this gingerbread apart

This time of year, gingerbread takes its rightful place at the centre of Christmas baking.
   Gingerbread cookies are seen on many a holiday treat platter, and gingerbread cake is served after supper.
   Although I have a very reliable recipe for delicious gingerbread, I also wanted one that stood out a bit from the pack.
   I found what I was looking for with Maple Syrup Gingerbread (click for the recipe), developed by Lauren Chattman. The recipe calls for maple syrup instead of molasses, and the very unusual addition of dried blueberries.
   The maple syrup gives the cake a light texture and feel that’s not characteristic of most gingerbread cakes.
   Many people won’t be able to guess what the little juicy bits are in the gingerbread, and it’s fun to inform them that they’re blueberries.
   The lemon glaze on top is an absolutely perfect crown to this delicious gingerbread, which is easy to make.
   Egg yolk, pure maple syrup and buttermilk are combined in a measuring cup and lightly beaten. Flour, baking soda, ginger, cinnamon, cloves and salt are combined in another bowl.
   Butter and sugar are creamed together in a large bowl. The buttermilk mixture is added, and the flour mixture. The dried blueberries are stirred in.
   The batter is scraped into an eight-inch square baking pan and baked for 35-40 minutes.
   After being inverted on a wire rack and cooled completely, the cake is iced with a glaze of lemon juice and powdered sugar.

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