Gingerbread Cake

Freshly grated, ground and crystallized ginger amp up the flavor in this holiday dessert where gingerbread meets pound cake.

I was featured at The Midnight Baker

                                   

Gingerbread is one of those things that just scream Christmas, isn't it? Gingerbread houses, gingerbread boys and girls and I have even seen gingerbread stars and

ninjas floating around the world wide web. They are all so adorable but it can be a time consuming task to make, roll, cut, bake and decorate some of these little cuties. Appointments, schedules, jobs...life in general keeps us all moving at a quick pace. Time is a hot commodity, especially during this time of year, it flies by at warp speed. You know what I'm talking about, don't you? This ginger cake brings you all the flavors you love in gingerbread without spending tons of time rolling, cutting and decorating. So as a time saving alternative try this cake that packs a one, two, three punch of ginger and is covered with a maple glaze.

This cake is a compilation of several poundcake recipes from old church cookbooks. Aren't old church cookbooks the best? So many classic and time tested recipes. I get so excited when I find one at a thrift store or yard sale. 

With some tweaks and additions we have a beautiful gingerbread poundcake.  The texture is that of a pound cake, a little more dense and sturdy than a regular cake. Perfect for serving with a huge dollop of whipped cream, caramel sauce or a lemon curd. The glaze and crystallized ginger are optional and this cake is beautiful with just a dusting of powdered sugar. 

I will be posting a lemon sauce later this week that will be perfect with this, at the request of a friend. So stay tuned for that :) If you plan on using a sauce to top the slices, you can skip the glazing of the cake. You can always sprinkle the crystallized ginger on top of the sauce or whipped cream if you don't use the glaze. If you prefer to not have the supercharged ginger taste, just leave either the ground ginger or the freshly grated out.

You can find the lemon sauce recipe here.

What treats put you in the Christmas spirit? Are they sweet or savory?

Triple Ginger Gingerbread Cake

1 Cup Butter - Softened 1 Cup Sugar 1 Cup Molasses 2 Cups All Purpose Flour 1/2 Cup Evaporated Milk 5 Eggs – Room Temperature 2 Teaspoons Fresh Grated Ginger 1 Teaspoon Ground Ginger 1 Teaspoon Cinnamon 1 Teaspoon Ground Cloves 1/2 Teaspoon Baking Soda 2 Tablespoons Crystallized Ginger – For sprinkling on finished and glazed cake Glaze: 3/4 Cup Powdered Sugar 1 Tablespoon Maple Syrup 1 Tablespoon Evaporated Milk Preheat oven to 350 degrees. Grease and flour bundt cake pan. Combine flour, ground ginger, cinnamon, cloves and baking soda. Stir to combine. Mix molasses and evaporated milk together. Measure and add milk first, then whisk in molasses. (I did this in a four cup measuring cup and not a bowl.) In a stand mixer with paddle attachment or with hand mixer, cream butter until fluffy. Add sugar gradually and continue to mix for 2 to 3 minutes after all sugar has been added. Add eggs, one at a time, beating well after each addition. Add fresh grated ginger and mix just to distribute through. Alternately add flour mixture and molasses/milk mixture, using a third of the flour mix and then adding half of the molasses/milk mixture each time. Begin and end with the flour mixture. Pour into prepared bundt pan and bake at 350 degrees for 42 to 44 minutes. Using toothpick, test for doneness. When toothpick comes out clean or with few moist crumbs, cake is done. Cool on cookie rack for 15 to minutes before turning out of pan. Allow to cool completely before glazing. To make glaze: Mix all ingredients until thoroughly combined. Pour around top of cake, making a small “pool” where you would like glaze to run down sides. Sprinkle with crystallized ginger while glaze is still wet.

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