Triple Ginger Gingerbread Cake

Name: Triple Ginger Gingerbread Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 9
Cuisine: Global
Ingredients: 118 milliliters (1 stick) unsalted butter; 118 milliliters water; 118 milliliters molasses, unsulphured; 118 milliliters honey (preferably a dark variety such as buckwheat, avocado or wildflower); 118 milliliters dark brown sugar (can substitute light brown); 2 larges eggs, room temperature; 1 Tbsp fresh ginger, peeled and finely grated; 1 Tbsp candied ginger, minced; 473 milliliters all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1 teaspoons salt; 0 teaspoons ground cloves; 0 teaspoons nutmeg

Triple Ginger Gingerbread Cake is a lacto ovo vegetarian recipe with 9 servings. One portion of this dish contains around 5g of protein, 12g of fat, and a total of 374 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, water, molasses, and a few other things to make it today. It works well as a dessert. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Users who liked this recipe also liked Triple Gingerbread Cake, Triple-Ginger Layer Cake, and Triple Ginger Layer Cake.

Instructions

Preheat oven, prep baking dish: Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Baking Pan

Oven

Melt butter with molasses, honey, water, brown sugar: In a medium saucepan over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil.

Ingredients you will need

Brown Sugar

Molasses

Butter

Honey

Water

Equipment you will use

Sauce Pan

Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.

Ingredients you will need

Butter

Sugar

Equipment you will use

Pot

Add eggs, grated and candied ginger: Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.

Ingredients you will need

Candied Ginger

Molasses

Butter

Ginger

Egg

Equipment you will use

Whisk

Whisk flour, baking soda, and spices:

Ingredients you will need

Baking Soda

Spices

All Purpose Flour

Equipment you will use

Whisk

Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Ingredients you will need

Baking Soda

Cinnamon

Clove

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.

Ingredients you will need

Molasses

All Purpose Flour

Equipment you will use

Whisk

Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Cool: Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack.

Equipment you will use

Wire Rack

Frying Pan

You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.

Ingredients you will need

Spices

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

(1 stick) unsalted butter 118milliliters

water 118milliliters

molasses, unsulphured 118milliliters

honey (preferably a dark variety such as buckwheat, avocado or wildflower)118milliliters

dark brown sugar (can substitute light brown)2larges

eggs, room temperature 1Tbsp

fresh ginger, peeled and finely grated 1Tbsp

candied ginger, minced 473milliliters

all-purpose flour 2teaspoons

baking soda 2teaspoons

ground ginger 2teaspoons

cinnamon 1teaspoons

salt 0teaspoons

ground cloves 0teaspoons

nutmeg

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Gingerbread Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.