I made this cake for Christmas Eve dinner at my parents house.
Served it with lightly sweetened whipped cream and a lemon sauce that my mom put together. It turned out great!
I'll try to get the recipe for the lemon sauce and post it later. It really is the perfect combination!!
Gingerbread Cake Recipe
1 cup unsalted butter
1 cup unsalted butter
1/2 cup water
3/4 cup molasses
3/4 cup honey
1 cup tightly packed brown sugar
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3 large eggs
1/2 cu milk
1 packed tablespoon grated fresh ginger
Lightly sweetened whipped cream and lemon sauce, to serve
1. Preheat the oven to 325. Lightly grease a 8 x 11.5 x 2-inch (or so) baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
2. Combine the butter, water, molasses, honey and brown sugar in a medium saucepan and place over medium-low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
3. Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture cools down a bit, add the milk and stir to combine. Add the eggs, one at a time, beating well after each addition. Fold the dry ingredients into the batter in four additions, mixing well after each addition. Stir in the grated ginger.
4. Pour the batter into the prepared pan and bake in the centre of the oven for about 1 1/2 hours, or until a toothpick inserted into the centre comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack. Pull off the paper and put the cake pack in the pan if you want. Serve with mounds of soft whipped cream and lemon sauce.
Serves 10 to 12.
2. Combine the butter, water, molasses, honey and brown sugar in a medium saucepan and place over medium-low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
3. Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture cools down a bit, add the milk and stir to combine. Add the eggs, one at a time, beating well after each addition. Fold the dry ingredients into the batter in four additions, mixing well after each addition. Stir in the grated ginger.
4. Pour the batter into the prepared pan and bake in the centre of the oven for about 1 1/2 hours, or until a toothpick inserted into the centre comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack. Pull off the paper and put the cake pack in the pan if you want. Serve with mounds of soft whipped cream and lemon sauce.
Serves 10 to 12.
No comments:
Post a Comment