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HOLIDAY GINGERBREAD CAKE

12/2/2018

8 Comments

 
Makes one 10" cake

From A Slice of Heaven

This is a dense and spicy cake that serves many and keeps well.  The  cake is perfectly suitable served at breakfast with a strong cup of coffee or lends itself  to a holiday dessert gathering.
Don't forget to line your pan with parchment paper  and glaze the cake generously; the fresh orange glaze  has a hint of lemon juice to brighten the flavor.

For the cake-
 
7 oz. pastry flour
7 oz. all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1¼ teaspoons cinnamon
¾ teaspoons cloves
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2½ oz. crystallized ginger
5 oz. unsalted butter, room temperature
8 oz. dark brown sugar
2 teaspoons grated orange zest
3 large eggs, room temperature, lightly beaten to blend
1 cup unsulfured molasses
1 cup hot, strong, freshly brewed coffee
 
Generously butter a 10” tube pan with removable bottom, line the bottom of the pan with a circle of parchment paper, butter the parchment paper, flour the pan, (particularly the center tube) and knock out the excess.
 
Preheat the oven to 350 degrees F.
 
In a large bowl, whisk together the dry ingredients and crystallized ginger. In the bowl of a standing mixer fitted with the paddle attachment, mix the butter, brown sugar, and orange zest until fluffy. Add the eggs, mixing well. (The mixture may look slightly curdled.) Scrape down the sides and bottom of the bowl. With the mixer on low, add the dry ingredients, one third at a time, alternating with the molasses. Scrape down the sides and the bottom of the bowl, making sure the mixture is well combined. Turn the mixer on low and gradually add the hot coffee. The batter will be quite thin. Place the tube pan on a parchment lined baking sheet and pour the batter into the pan. Bake the cake on the middle rack of the preheated 350 degree F oven for 55-65 minutes, until a cake tester or small paring knife inserted in the center of the cake comes out clean. Cool completely before glazing.
 
Fresh Orange Glaze-
 
1 cup confectioners’ sugar, sifted
½ cup fresh orange juice
1 teaspoon fresh lemon juice
 
In a medium bowl, whisk together confectioners’ sugar, orange juice, and lemon juice. Pour ½ of the glaze over the top of cake. Let the glaze dry before adding remaining glaze. Garnish with miniature gingerbread cookies. 
8 Comments
Stacey @ The Sugar Coated Cottage link
12/3/2018 04:30:54 pm

What a lovely recipe. I like that you used crystallized ginger and coffee would be a unique touch to enhance those flavors. Take care :-)

Reply
Ellen Gray link
12/4/2018 09:40:29 am

Thank you, Stacey! It's a great cake and every year I return to this recipe because it's a classic. While it's baking, the fragrance of the spices announces, "Holiday!"

Reply
Marie link
12/3/2018 07:44:01 pm

It looks lovely. Such a cosy and comforting cake. That coffee addition could just be a genius move.

Reply
Ellen Gray link
12/4/2018 09:42:31 am

It's a tried and true recipe, Marie. I've also baked it in fluted, deep-sided pans, and it's beautiful. I agree that the coffee is a welcome addition. Thanks for stopping by the blog and Happy Holidays!

Reply
Camila link
12/3/2018 09:35:02 pm

This recipe sounds lovely!! So happy to be part of this treat swap with you!

Reply
Ellen Gray link
12/4/2018 09:45:37 am

Thank you, Camila! The virtual swap is a lovely idea and I hope we can do this again. Happy Holidays- and those nutella/gbread cupcakes... fabulous!

Reply
Trang link
12/4/2018 12:16:34 am

Wish I was there so we could share this cake over coffee :)

Reply
Ellen Gray link
12/4/2018 09:37:57 am

Me too! Better still, I'll bring one with me and visit you. Not only the perfect company, but warmer climate.

Reply



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