A Sarcastic Appetite


Molasses Gingerbread Cake
October 26, 2010, 9:53 pm
Filed under: Uncategorized | Tags: , , ,

Gingerbread is one of those typical fall things, the kind of warm cake you might have after a day spent apple picking, or going on a hayride, or carving pumpkins….or drinking seasonal beer, since this is New York and I don’t get out much. It still counts.

The emphasis here, though, is on “molasses” more than “gingerbread,” and if I were to make it again I’d swap 1/2 c. of the molasses for an equal amount of brown sugar. I’m thinking it would mellow the cake out a bit, make the flavor a bit rounder (and sweeter), and negate the need for sweetened whipped cream. Call me crazy, but I prefer the unadulterated stuff – but as it stands, though, the cake requires the sweetened whipped cream for a little balance. So play around with it, and let me know what you think. Whether or not you have it with seasonal beer is up to you.

Molasses Gingerbread Cake

Adapted from the Wednesday Chef, who got it from The Gift of Southern Cooking.

1 stick salted butter, plus more to butter the pan

1 c. water

2 c. cake flour

1/4 tsp. baking powder

2 tsp. ground ginger

1/2 tsp. ground cloves

1 1/2 tsp. ground cinnamon

1/2 tsp. salt

2 eggs

1 1/2  c. dark molasses

Whipped cream, for serving

Preheat the oven to 350°F. Butter an 8 inch pan. In a small pan, boil the water, then melt the stick of butter. Set aside and allow to cool slightly. Sift the flour, baking soda and salt together in a large bowl; add the spices and whisk to blend. Whisk the butter mixture into the flour, then add the eggs one by one and whisk until blended. Bake about 40-45 minutes, until a tester comes out just clean. Allow to cool completely before serving; serve with whipped cream.

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1 Comment so far
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It Sounds DELICIOUS!!!! I Can’t wait to TRY IT!

Comment by WILL




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