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Gingerbread Cake with Brown Butter Icing & Almonds

Anything gingerbread around this time is so fitting. To me, that just makes the holidays…the holidays!!

We had family over this weekend, and I knew I would have to make a dessert. As I was struggling last minute to come up with something, I thought, duhhh…GINGERBREAD CAKE! It is so festive and a change from the usual gingerbread men cookies.

So, I blasted my Christmas music and got in the holiday spirit. I have a really delicious and simple gingerbread cake recipe, which I add double the amount of ground ginger because, why not!! This recipe also calls for freshly grated ginger added into the cake. I don’t add that because I think it is a little overpowering. However, if you would like to add it in, I’m not stopping you from doing so :).

Here it is:

5 Tablespoons: Unsalted Butter, room temperature

1 1/2 Cups: All-Purpose Flour

1 teaspoon: Baking Soda

2/3 Cup: Boiling Water

1 teaspoon: Baking Powder

2 teaspoons: Ground Ginger

1 teaspoon: Ground Cinnamon

1/4 teaspoon: Ground Cloves

1/4 teaspoon: Ground Nutmeg

1/4 teaspoon: Salt

1/2 Cup: Brown Sugar

1: Egg

2/3 Cup: Unsulphured Molasses

Method:

1) Preheat the oven to 350 degrees and grease a bundt pan. In a small bowl, stir together the baking soda and boiling water; set aside.

2) Whisk together the flour, baking powder and spices; set this mixture aside.

3) In a bowl of an electric mixer using the paddle attachment, beat the butter and brown sugar until fluffy and light in color, about 3 minutes. Add the egg and beat until combined.

4) Add the molasses and baking soda mixture and beat until fully combined. The batter might look it has too much liquid or it’s curdled, but once the flour mixture is added it will look like a batter.

5) Add the flour mixture and beat until just combined.

6) Pour the batter into the greased bundt pan and bake in the preheated oven for 20-25 minutes, or until a cake tester comes out clean. Let the cake cool while you make the brown butter icing.

Brown Butter Icing:

3 Tablespoons: Butter, browned and cooled

1 Cup: Powdered Sugar

About 3 Tablespoons of heavy cream

1 teaspoon: Vanilla Paste/Extract

Method:

1) Brown the butter in a small sauce pot over medium heat. This will not take a long time since it is such a small amount, about 4 minutes. The butter will melt, start to bubble, then change to an amber color. Be sure not to burn it. Right when it starts to change colors, take it off the heat and transfer to a small bowl. Let it cool.

2) Once the brown butter is cooled, whisk in the powdered sugar alternating with a few tablespoons of heavy cream at a time. I needed 3 tablespoons of cream to make a smooth icing. You might need more or less, it depends on your icing consistency. Just make sure the icing is not too thin or runny. 

3) Stir in the vanilla.

How beautiful is this?!

To Finish:

1) Release the cooled cake from the pan onto a nice plate.

2) Smooth the brown butter icing over the top of the cake. 

3) Top with sliced toasted almonds (optional).

4) EAT!!

By the end of the night after heaping servings of spaghetti & meatballs, we all finished this cake like it was our job.

Try this out for the holidays!

Winston ate too much cake and accidentally got too close to the camera…oops!

-Sis-

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