In my search for the perfect gingerbread recipe this holiday season I came across this recipe from Gourmet. I think we have a winner! It dries out pretty quick, so after a day or two it tastes best warmed in the microwave for a few seconds (and really, when isn’t a cake better warmed?). I enjoy my gingerbread with a cup of coffee in the morning sitting by the fire… but it’s also great for dessert topped with whipped cream.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses
3 large eggs
1/4 cup grated peeled ginger (or substitute powdered ginger)
1 Bosc pear
Directions
Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess. Whisk together flour, baking soda, cinnamon, allspice, and salt. Melt butter with water. Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan. Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.
1 comment:
That looks great!!! I'll have to try it :)
An Alton Brown-inspired trick for keeping dense cakes like this one moist is to keep a spray bottle with some brandy in it, and give the cake a squirt once in a while.
Happy eating!
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