Gingerbread Cake of the Tastiest Sort, Dark and Sticky, In Time for Christmas

December 22, 2011 • Leave a Comment

Today I found no job opportunities to pursue and in celebration of life baked a cake, the first one since I married a wonderful lady over 20 years ago. Almost a year out of work deserves a cake and she will have the chance to see if I truly can bake a tasty one. With attention to the recipe most anyone blessed with the ingredients, a cake pan, an oven and the time can very, very likely make this cake.

Following instructions is the key and the weak link in the chain. You will find this recipe easy to follow.

Straight from the oven, the surface is delightful and the aroma is quite rich.

Had I known how inviting the gingerbread would look on top when baked, I might have used a rectangular pan instead of the bundt. This would allow the appealing texture to show. When turned over and out of the pan, the bundt shape is there but the wonderful crust texture does not glisten as much. If you want to dress up the bundt cake, a poured on thin icing will do nicely. In my case, the choice is no icing and a warmed lemon sauce spooned on each slice served.

The original recipe called for unsulfured black strap molasses but a dark golden variety was substituted. The stronger flavored and darker blackstrap mollasses would possibly yield the darker gingerbread after which the recipe is named. If you prefer a less intense flavor, the lighter mollasses as used will do very well.

Would a seasoned baker or even candle stick maker know better than to use a quiche dish for a cake plate? Getting the knife in there to serve the gingerbread will take a special maneuver!
This dish adds a festive accent to the traditional Christmas desert.

Baking Gingerbread in photographs with comments will be next on this blog...from ingredients to stirring, mixing, pouring and even the clean and shiny dishes and measuring cups all washed and ready for the next cooking adventure. Come back in a few days and see the gingerbread rise from a few disinterested ingredients to become a super cake! That is a cheer for teamwork.

-----------------------------------

Thanks to Heidi Swinson and her wonderful recipes: A December 11,2011 post of her revised recipe is here:

http://www.101cookbooks.com/archives/black-sticky-gingerbread-recipe.html

----------------------------

My hero and my salvation is always Christ. At this time of the year we think more of the family of Joseph and Mary, making the best of very simple surroundings for the birth of their child. Employed or not, I say thanksgiving for all the blessings in my family. I see many people in more unpleasant situations and in dire straits. For those, there is special prayer this Christmas season.

Home»Blog

Gingerbread Cake of the Tastiest Sort, Dark and Sticky, In Time for Christmas

Comments