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Gingerbread Cake

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It’s January and do you know what that means in the food blog world?

It means that everyone’s about to go (if they haven’t already…) all hearts and chocolate and cherries and lovey on you.  Prepare for it.  It’s coming.  I’ve even done it myself.  But, I’m here to say to you today…..

STOP THE MADNESS!

Let’s just pause for a moment and instead of worrying about what’s coming next, let’s just enjoy what is here right now.

What we have right now is winter.  What we need when it’s winter is warm, hearty, comforting foods.  Feed your soul, friends…it will thank you.

So, I made you a gingerbread cake.

Now, before you go jumping all over me letting me know that the holidays have passed, let me just say that I’m aware of this fact.  BUT, just think about gingerbread for a moment.  It’s a perfect winter’s day treat.  When served warm from the oven, the smell is just perfect.  It’s dense and filling and extremely comforting.  Don’t just relegate it to a holiday season…keep baking it all the way through January…and even into February if you want.  Your kitchen, your rules.

This particular cake was a cinch to throw together.  I love that it served as a tasty treat and a took the place of a candle in my kitchen for a little while.  Trust me when I tell you that the scent coming from my oven had me checking the timer every few minutes to see if it was time to pull it out.

The best thing about this cake? If you made gingerbread cookies over the holidays, you probably already have everything you need in your pantry right now.  So go, check…and then, come back and bake this cake.

 

Gingerbread Cake

Recipe slightly adapted from Joy of Baking

Ingredients

  • 2 cups flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 stick butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1 cup milk
  • powdered sugar for dusting

Directions

  1. In a large bowl, mix together your dry ingredients. (flour, baking soda, salt, cinnamon, ginger, and cloves)
  2. In a mixing bowl fitted with the paddle attachment, mix together butter and brown sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each egg.
  4. Add the molasses and mix until incorporated.
  5. Add the dry ingredients a bit at a time, alternating with the milk until all dry ingredients and milk have been added.
  6. Pour into a greased 9" round cake pan and bake at 350 degrees for 40 minutes.
  7. Allow to cool for 5-10 minutes of a wire cooling rack and dust the top with powdered sugar.
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Enjoy the weekend, friends!

The post Gingerbread Cake appeared first on A Sweet Spot Home.


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