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.
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.
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!
