The cake is perfect when baked in a 9x13 inch dish and lightly dusted with powdered sugar, as directed. It is moist and spicy and light. I fancified it over the weekend by baking it in two 9" cake pans (8" would have been better, I think) and dolloping barely sweetened whipped cream over it. My poor cakes fell quite a bit, but I just hacked at them with a large knife until they were more or less evened out and then covered the mistakes with the whipped cream.
The lesson? Enough whipped cream fixes everything.
Gingerbread snacking cake (serves 12 - recipe from here)For the whipped cream - homemade whipped cream is really worth the few minutes it takes, if you have a mixer. Dump one carton of heavy whipping cream in a mixer. Beat on the highest speed for a few minutes, slowly adding a tiny bit of sugar (I like to use about 1/8 of a cup, for a tiny hint of sweetness) and a dash of vanilla. It's done when you have pretty peaks and it tastes right to you.
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting (or whipped cream)
*Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan (or two 8" cake pans); set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
*In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
*Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar. (Or even out the layers and dollop with freshly whipped cream).
yum - i want it right now, along with my morning coffee.ReplyDelete
Wow, that looks so good. I love all the spicy baking of the Christmas season!ReplyDelete
Oh, that looks divine. I've been trying to resist sweets until after noon... you've just made it a bit harder. :)ReplyDelete
This sounds delicious, and looks incredible too!ReplyDelete
I totally agree about the homemade whipped cream; there's no comparison! We don't have a mixer at home so I used to beat it by hand, which meant that we really didn't get that much whipped cream. Now we have a hand mixer, one of those turbo-power-spinny sticks, and it works just as well.
YUM YUM YUM.ReplyDelete
Wow, this looks amazing! I have been on such a gingerbread kick lately as well! Happiness!ReplyDelete
wow! i'm excited to try this recipe. thanks so much for posting.ReplyDelete
I tasted yours- it's good!ReplyDelete
Rachel - Fauxhawk made this yesterday after I sent him the link (he is the baker in our family) and it was SO GOOD. I think we ate half of it last night by ourselves.ReplyDelete
oh heavens i might have to try this for a dinner party tonight...looks marvelous! off to the market...ReplyDelete
Sounds delicious, I love the name, so perfect for something you can't resist but constantly nibbleReplyDelete
That's got my name all over it. Good thing I'm on vacation.ReplyDelete
This looks incredible! Perfect for the Holidays. Thank you for sharing!ReplyDelete