It's Baking Season!

It's the time of year for baking! Did you know that the Carnegie-Stout Public Library lets you check out baking pans? We have 50+ items in our baking pan collection, from tart pans and cake molds to specialty pans (like cannoli tubes) and baking essentials (like measuring cups and spoons).

The delicious cake pictured here was made by Adult Services Manager Bill Carroll. He checked out a bundt pan to make a molasses gingerbread cake with cinnamon whipped cream. The recipe he used is below if you want to make one of your own to share with friends and family for the holidays!

Molasses Gingerbread Cake with Cinnamon Whipped Cream

This recipe was originally from The New Thanksgiving Table by Diane Morgan.

Cake Ingredients:

·         1 tablespoon unsalted butter at room temperature

·         3 ¾ cups all purpose flour, plus extra for dusting pan

·         1 ½ teaspoons of ground cinnamon

·         ¾ teaspoon of ground cloves

·         ¾ teaspoon of freshly ground pepper

·         1 ½ cups sweet unsulphured molasses (not blackstrap)

·         1 ½ cups granulated sugar

·         1 ½ cups canola or peanut oil

·         1 ½ cups water

·         1 tablespoon baking soda

·         2/3 cup (packed) peeled and minced fresh ginger*

·         3 large eggs, beaten

*NOTE: You will need about 5-6 ounces of fresh ginger in order to get 2/3 cup of minced ginger. The easiest way to prepare the ginger is to peel it, cut it into small chunks, and mince it in a mini or regular-sized food processor using the metal blade. You may also mince it by hand, but it will take more time to do.

Instructions:

1.    Position a rack in the lower third of the oven and preheat to 350ºF. Generously butter and flour a nonstick, 12-cup Bundt pan, tapping the pan to remove excess flour (make certain every interior surface is thoroughly coated so the cake doesn’t stick to the pan).

2.    In a large bowl, sift together the 3 ¾ cups of flour, the cinnamon, cloves, and pepper.

3.    In another large bowl, whisk together the molasses, granulated sugar, and oil.

4.    In a 2 ½ quart saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk this mixture into the molasses mixture into the molasses mixture, and then add your fresh minced ginger.

5.    Adding a generous cupful at a time, stir the flour mixture into the molasses mixture, until the flour is absorbed.

6.    Whisk in the eggs and pour the batter into the prepared pan.

7.    Bake for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. If the cake appears to be browning too quickly, lay a piece of foil over the top of the pan.

8.    Cool the cake in the pan for 1 hour on a wire rack. Place the rack over the top of the pan and invert to unmold the cake. Let the cake continue to cool on the rack.
The cake can be covered and stored at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month. Thaw overnight at room temperature.

Cinnamon Whipped Cream Ingredients:

·         1 ½ cups heavy whipping cream

·         ¼ cup confectioner’s sugar

·         ½ teaspoon ground cinnamon

Instructions:

1.    Combine all ingredients in a medium bowl. Use a whisk or electric mixer to whip the cream until soft peaks form.

2.    Cover and refrigerate until ready to serve. The whipped cream can be prepared up to 4 hours in advance.

TO SERVE:

Dust the cake with confectioner’s using small fine-mesh sieve. Slice cake and serve with a dollop of whipped cream.
You could also cover the cake with the whipped cream like a frosting. Slice and serve.

Check out a pan from our Baking Pan Collection and make your own delicious creation for the holidays, a birthday celebration, a special occasion, or just because!