I thought this was an interesting receipe and with apples in season, decided to try it out. As the original recipe is equivalent to 16 cups, which is A LOT, I decided to halve the recipe for an 8" baking square tin.
This recipe calls for plain flour, baking powder, bicarbonate of soda, butter, brown sugar, eggs, 80g of maple syrup, vanilla extract, ginger root (but I substituted ground ginger instead), sour cream and 125g of diced apples.
The cake seems to have baked beautifully in the oven and it turned out to be a really moist cake. It took two days to finish in the Office.
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