Gingerbread Cake
by our Pastry Chef Fernanda Dutra
Dining — @ 9:27 am on August 27, 2010
You may not usually think “August, what a great month for some Gingerbread cake!” But we do! Below you’ll find our recipe for gingerbread cake, perfect for the holidays, or any day! We recommend giving it a test run to make sure everything turns out alright before the relatives start showing up. Plus it’s just darn tasty!
1 cup Canola oil
1 cup Sugar, granulated
1 cup Molasses
2 each Eggs, whole
Combine first three ingredients until smooth. Add eggs one at a time; continue blending until batter is smooth and consistent
3 cups All purpose flour
1 3/4 tsp Salt, fine
Sift together flour and salt, set aside
1 Tbl Ginger, ground
2 1/4 tsp Cinnamon, ground
1/4 tsp Clove, ground
In a sauté pan, lightly toast the spices to make the aroma really pronounced then toss it into the flour mixture and stir it around
1 cup Water, Boiling
1 Tbl Baking soda
Place the baking soda into a large mixing bowl, pour in the boiling water and stir. This mixture will react and foam up quickly, so take notice and be careful. Combine this wet mixture with the previously blended batter just until smooth. Do not over mix. Bake in any shaped baking pan which has been sprayed with a food release. Bake at 350 degrees for approximately 20 minutes or until the cake springs back when lightly pressed in the center. Enjoy!
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