My friend Dana turned 24 earlier this month, but due to her hectic grad school schedule, we only got around to celebrating this weekend. She requested a gingerbread cake with cream cheese frosting and I immediately went to the Cake Book. The result was a moist and spicy cake that really got me in the mood for all the Christmas baking to come. Now, if only I could finish my grad school applications, I would have all the time in the world to bake!
adapted from the Cake Book
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
10 tbsp unsalted butter
1 cup sugar
2 large eggs
1 large egg yolk
1/2 cup sour cream
1 tbsp vanilla
1 tbsp finely grated fresh ginger root
3 tbsp canola oil
3/4 cup unsulphured molasses
1 1/4 cups very hot water
1. Preheat oven to 325 degrees. Grease a 9 x 9 square pan and dust with flour. (I used two 9-inch round pans)
2. Sift together the dry ingredients and set aside.
3. In the bowl of an electric mixer (or a large bowl), beat the butter until creamy. Gradually add the sugar and beat at medium-high until light.
4. Beat in the eggs and egg yolk one at a time, beating well after each addition and scraping down the bowl as necessary.
5. Beat in the sour cream, vanilla and freshy grated ginger root.
6. Add the molasses and oil and beat for another minute.
7. Add the dry ingredients at low speed, mixing just until blended. Carefully add the hot water and beat until smooth. The batter will be thin.
8. Pour the batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out clean.
Notes: The book says to serve the cake directly from the pan with whipped cream. It also says that it can be served warm or at room temperature. This would be delicious and simple!
I served mine with a cream cheese frosting at the request of the birthday girl. This was a very tasty combo as well.