A Solid Gingerbread Cake
A good, solid gingerbread cake is the kind of recipe we all need. The frosting, truly, is unnecessary. A sprinkling of coarse sugar just before baking is plenty for a sweet, sturdy snacking cake, which you know by now is my favorite type of cake. The frosting takes this into decadent, holiday celebration territory with real vanilla beans flecked throughout. Something to prop decorations onto, a centerpiece that can feed a hungry crowd and create a sense of whimsy in your gathering. So really, this cake has two personalities depending on how you top it. It is the celebration season, so I plan on gilding the lily (or the gingerbread cake) this month and in January a thick slice without frosting sounds like the perfect warming accompaniment to a cup of tea.
Ingredients:
1/3 cup butter, melted
1 cup brown sugar
¼ cup molasses
¼ maple syrup
1 ½ tablespoons ginger powder
¼ teaspoon ground cloves
2 teaspoons cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon cardamom
1 inch fresh ginger, peeled and grated
1 egg
2 ¼ cup flour
1 tablespoon baking powder
1 ½ cup milk
Frosting:
1 stick butter ,soft
8 ounces cream cheese, soft
1 cup powdered sugar
1 vanilla bean scraped OR
1 teaspoon vanilla extract
pinch of salt
Directions:
Preheat the oven to 350 and lightly butter an 8x8 or 9 inch round pan.
In a large saucepan melt the butter with the brown sugar, molasses, maple syrup, and dried spices. Set is aside and let it cool enough that a finger dipped in doesn't get burnt! Once it's cool, add the grated ginger and stir through. Then crack the egg in and whisk it well. It won’t scramble because you let it cool down first! Stir in the flour and baking powder until combined. Add milk and stir gently until smooth. Scrape the batter into the pan and bake for 1 hour. A toothpick inserted in the middle should come out clean.
When the cake is done, it’ll need to cool for at least an hour before you can frost it. In the meantime, you can mix the frosting up. You’ll need a stand mixer or hand mixer to get the light, fluffy texture. In a bowl, beat the soft butter and cream cheese together until light and fluffy. Add the powdered sugar, vanilla, and pinch of salt and beat again. When the cake is cool, spread the frosting and enjoy. Don’t forget the decorations, ‘tis the season!
