INSANITY! It has certainly been insane around here late. And I am not complaining about the holiday at all, in fact, I wish we had some time to enjoy them. It has all been work related. Kind of excited for this week as I have time to catch up on the fun stuff, like capturing memories, developing outstanding recipes such as this ultra moist and flavorful Gingerbread Snack Cake.
Besides work, we did sneak in some fun with a trip to Roanoke, Virginia. Remember MIXED? As in the conference? Well, I cannot wait to tell you all about that, but I need to gather my thoughts and put pen to paper. I will say this … it was unbelievable!!! And, I cannot wait to share more.
We literally flew home on Thursday, and then Lenny jumped on a plane to head to Boston for a week. We had talked about doing holiday (ish) things when we got back from the East Coast, but the sudden change of plans has diverted those ideas. To get in the holiday season, at least a little, I did put lights up on our rosemary bush. As well, I picked up a swag for the front door. I am hoping the motivation sticks around so I can at least hang some lights around the house.
Besides twinkly lights making it feel like the holidays, the smell of gingerbread always reminds me of Christmas. It is one of my favorite smells, next to vanilla tobacco; they both provoke memories of long ago. This recipe is a classic from Betty Crocker, and it is so EASY!! I remember my grandmother making this cake as I loved when she would pour the hot water over the spices, it instantly warmed the kitchen. The cake comes out with an amazing crumb and is so moist and flavorful. I have changed a few things from when Betty developed the recipe, like adding a healthy dose of fresh ginger, in addition to ground. I like to serve gingerbread cake with a bourbon hard sauce. Not so much into bourbon, you can make a vanilla bean hard sauce, which is just as delicious.
More gingerbread inspiration:
Chocolate Gingerbread Cake – Baking with Dorie Greenspan
Pumpkin Gingerbread Cake – Foodie Tots
Recipe: Gingerbread Snack Cake
- 2 1/3 cups ap flour
- 1/2 cup unsalted butter
- 1/3 cup sugar
- 1 cup molasses
- 3/4 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 teaspoons freshly grated ginger
- 1 teaspoon Morris Kitchen ginger syrup (optional)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 egg
- Heat oven to 325.
- Grease and flour the bottom and sides of a square pan (9x9x2).
- Add all ingredients except the hot water into a mixing bowl. Beat on low speed, while adding the hot water, for 30 seconds.
- I do not add the hot water to the mixing bowl right away as I don’t want to “cook” the egg.
- Scrape the sides of the bowl.
- Beat on medium speed for 3 minutes, scraping the bowl occasionally.
- Pour into the pan.
- Bake for 50 minutes, or until the toothpick inserted in the middle comes out clean.
- Serve warm or cool.
- Pass the Bourbon Hard Sauce
Recipe: Bourbon Hard Sauce
- 1 1/2 cup unsalted butter, at room temperature
- 1 1/3 cup powdered sugar
- 1/4 cup bourbon
- In a mixing bowl on medium speed, cream the butter until fluffy.
- Add the powdered sugar, beat for 3 minutes.
- Add the bourbon, 1 tablespoon at a time, mixing continually until well combined, about 3 – 5 minutes.
- Scoop the hard sauce into a bowl.
- Refrigerate for at least 3 hours to let the flavors mingle.
- Bring to room temperature 20 minutes before serving.
- Will keep for 1 week.