Triple Gingerbread Cake

Posted on: Friday, November 9, 2012

It’s a baking kind of day...something warm, aromatic, and gingery.

After contributing a recipe to
Edible Boston this past summer, we were fortunate to receive a copy of Edible: A Celebration of Local Foods, a gorgeous compilation of seasonal recipes, local food heroes, and stories. Flipping through the vibrant collection, our eyes caught glimpse of a gingerbread cake recipe. The take on a family classic has an overload of ginger-fresh, ground, and candied all in one flavor-packed cake. It is the perfect partner to a cup of afternoon tea or a sweet treat at the end of a holiday meal.

To accompany the moist, dense cake, we add another taste of the season, pumpkin ice cream. Finding ourselves in quirky Inman Square in Cambridge, MA, we hopped into Christina's Homemade Ice Cream for their version of the seasonal sweet. A delightfully creamy blend of pumpkin puree and brown sugar, with hints of cinnamon, clove, and nutmeg melds perfectly atop the warm, gingery confection.

Triple Gingerbread Cake with Pumpkin Ice Cream
(adapted from Edible’s Triple Gingerbread)

1 stick unsalted butter at room temperature
1/2 c dark brown sugar
1/4 c molasses
1/4 c dark brown corn syrup
1 egg
1 2-inch knob of ginger, peeled and grated
1 1/2 c all-purpose flour
1 t baking soda
1 T ground ginger
1/2 t salt
1/2 c buttermilk
1/3 c chopped candied ginger
Pumpkin ice cream (we love Christina's Homemade Ice Cream)

Preheat oven to 350 degrees Fahrenheit. Butter and sugar an 8-inch square baking pan. In a large bowl, cream the butter and brown sugar for 3-4 minutes. Add molasses, corn syrup, egg, and grated ginger and beat until incorporated.

In another bowl, whisk the flour, baking soda, ground ginger, and salt. Add dry alternating with buttermilk to molasses mixture in 3 additions until blended. Stir in candied ginger and pour into the prepared pan. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Serve warm in thick squares with a large scoop of pumpkin ice cream on top. Serves 6-8.

This is a full-proof gingerbread recipe that will be a new go-to for any holiday gathering. Thank you Edible!


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