Yesterday I had a great time, taking dinner to the wood’s crew. They leave the sugarhouse first thing in the morning, with enough supplies to repair any trouble found since the last going over of the woods, tapping supplies, and usually chunks of cheese and radishes with salt for lunch. Paul arranged to meet me at the bottom of Grantsworth at 12:30 to give me a ride up the mountain, and off we went with a pot of Maple Sweet and Sour Chicken, and this tasty cake. Here’s a great recipe that showcases a Not Mapley tasting dessert, but rather demonstrating how maple sugar and syrup are used to replace refined white sugar in baked goods. Yes, better for you! The chocolate and banana are the prevalent flavors.
Ingredients
2ripe bananas
1 1/4c.flour
3/4c.maple sugar
1/4c.unsweetened baking cocoa
1/3c.oil
1/3c.water
1tspbaking soda
1tspvinegar
1/4tspsalt
Instructions
Stir together, bake in an oiled 9 x 9 inch pan at 350° about 25 minutes. I frosted with a Cream Cheese Icing made from butter, cream cheese, maple syrup, and confection’s sugar.
Notes
I know the guys liked this, because, after eating all they could hold, they directed me to “Leave the cake at the bottom!”, as they’d finish it off when they were headed out. By the way, I had doubled the recipe.
Sign Up for our Newsletter
By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact