Thanksgiving is almost here, and I am not yet in the holiday mood. Usually by now, I'm feeling a whole lot thankful, and even a little Christmas-y. Granted, I am extremely thankful for my fortunes. I'm just not feeling the spirit yet. Maybe it's because I'm not going shopping on Black Friday, which I usually do. It doesn't help that the weather still routinely hits 80 degrees.
To compensate, I've been making lots of seasonal food, in hopes that it will jump-start my autumnal instinct. I came across the recipe for this cake back in the spring and thought, 'this would be perfect for cooler weather.' The flavors speak of cold air and crackling dry leaves.
The original recipe included a whipped marscapone topping which I omitted, and an orange confit which I attempted. I ended up with watery, still-bitter orange peel. I left it out overnight in hopes that the confit would dry out a bit. By the morning, it had shriveled up to resemble saffron threads. I scrapped them, and topped the cake with a reassuring dollop of whipped cream.
Molasses-Gingerbread Cake
From Food and Wine
April 2009
Cake:
2 ¼ c all purpose flour
1 ¾ tsp ground ginger
1 tsp cinnamon
1 ¾ tsp baking soda
½ tsp salt
¾ c plus 2 Tbs canola oil
¾ c plus 2 Tbs dark brown sugar
½ c plus 2 Tbs molasses
¼ c plus 2 Tbs honey
2 eggs
1 tsp finely grated lemon zest
¾ c boiling water
For the cake:
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.
In a large bowl, combine the flour with the ginger, cinnamon, baking soda, and salt. In a medium bowl, whisk together the oil, brown sugar, molasses, honey, eggs, and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water.
Pour the batter into the prepared pan. Bake for about 50 minutes to an hour, until toothpick inserted in the center comes clean. Remove cake from oven, and cool completely on a rack.
To compensate, I've been making lots of seasonal food, in hopes that it will jump-start my autumnal instinct. I came across the recipe for this cake back in the spring and thought, 'this would be perfect for cooler weather.' The flavors speak of cold air and crackling dry leaves.
The original recipe included a whipped marscapone topping which I omitted, and an orange confit which I attempted. I ended up with watery, still-bitter orange peel. I left it out overnight in hopes that the confit would dry out a bit. By the morning, it had shriveled up to resemble saffron threads. I scrapped them, and topped the cake with a reassuring dollop of whipped cream.
Molasses-Gingerbread Cake
From Food and Wine
April 2009
Cake:
2 ¼ c all purpose flour
1 ¾ tsp ground ginger
1 tsp cinnamon
1 ¾ tsp baking soda
½ tsp salt
¾ c plus 2 Tbs canola oil
¾ c plus 2 Tbs dark brown sugar
½ c plus 2 Tbs molasses
¼ c plus 2 Tbs honey
2 eggs
1 tsp finely grated lemon zest
¾ c boiling water
For the cake:
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.
In a large bowl, combine the flour with the ginger, cinnamon, baking soda, and salt. In a medium bowl, whisk together the oil, brown sugar, molasses, honey, eggs, and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water.
Pour the batter into the prepared pan. Bake for about 50 minutes to an hour, until toothpick inserted in the center comes clean. Remove cake from oven, and cool completely on a rack.
3 comments:
I was just thinking about this recipe today, and planning to look for it when I got home! I've been saving this F&W issue just for this recipe. You've inspired me, I'm making it tonight.
there's a lot in life to be greatful right? I also get on that mood as we approach to Christmas season.
For example, I'm grateful you shared this recipe for us. Any suggestion on substituing canola oil for another kind of oil?
Heidi,
I'm sure that any mild-flavored vegetable oil would work - Corn oil, or even the stuff labeled "vegetable" oil.
Post a Comment