Saturday, December 11, 2010

Gingerbread Cake

From: Rochelle

Today for a Christmas work party we were in charge of bring a dessert. I wanted to make something that tasted like Christmas. I found this recipe in my William-Sonma New American Cooking Cookbook and decided that this was it! I tweaked it a little, the original called for pears, I left those out, but it turned out delicious! It defiantly needed some kind of cream-cheese frosting, yogurt dollop, or infused whip-cream, but it was good! Smelled even better!

Gingerbread Cake
1 1/2 C      All-Purpose Flour
3/4 C         Whole-Wheat Flour
1 1/2 t        Baking Soda
1 t              Ground Ginger
1 t              Ground Cinnamon
1/2 t           Salt
1/4 t           Ground Nutmeg
1 1/4 C       Firmly Packed Brown Sugar
3/4 C          Unsulfured Molasses
2                 Eggs
2 t              Freshly Grated Ginger
1 C            Buttermilk
2 C            Plain Yogurt

1. Preheat the oven to 350 degrees. Grease a 9x13 dish with butter and coat with flour.

2. Sift together all-purpose flour, wheat flour, baking soda, ginger, cinnamon, salt, and nutmeg. Set aside.

3. In a separate bowl, using an electric mixer set on med. speed (I just used my Kitchen Aid), beat together 1/2 cup butter and 3/4 cup Brown Sugar, until light and fluffy. Gradually add Molasses. Add eggs, one at a time, then beat in the fresh ginger.

4. At low speed, alternate adding the spiced flour mixer with the butter milk to the sugar and egg mixture. Beat just until mixed. Pour into the prepared pan.

5. Bake until a toothpick comes out clean, about 45 minutes. Take out and let cool

6. For topping, mix together the yogurt and remaining 1/2 cup brown sugar. Cut the cake into squares and serve warm with a dollop of the yogurt or topping of your choice.

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