Some of you had asked me what will be my dessert for Thanksgiving. This year it will be a Gingerbread cake. I love spices and this cake has five different one that was sent to me by Epicure Selections.
Smelling spices reminds me of my home when I was growing up. In the Fall we could smell cinnamon all over the house as my mom would prepare apple pies, apple crisps & apple compote. In the winter the house would be filled with allspice & cloves when she was cooking tourtière.
This gingerbread cake is moist with buttermilk & molasses. I usually prepare a cream cheese icing for this cake. Some people prefer to only dust it with powdered sugar.
2 1/4 cups sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa powder
8 tablespoons unsalted butter , melted, then cooled to room temperature
3/4 cup mild molasses
3/4 cup granulated sugar (5 1/4 ounces)
1 large egg
1/2 cup buttermilk
1/2 cup milk
1. Oven at 350F. Put parchment paper into a 11 by 7-inch baking pan.
2. On a piece of wax paper mix together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa. (if using wax paper you do not need to wash another bowl)
3. In a large bowl beat butter, molasses, and sugar with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.
4. Add dry ingredients to wet ingredients; beat on medium speed until batter is smooth, about 1 minute. Do not overmix. Spread batter into pan.
5. Bake about 40 minutes until a toothpick inserted in the middle comes out clean. Let cool at room temperature. Serve ice cream or icing (recipe below).
6. You can keep this gingerbread in fridge for up to 5 days when you wrap it in foil. It can also be frozen for up to 2 months.
ICING: For the icing mix milk and powdered sugar together until you like the consistency. Spread on top of gingerbread.