I know it’s partying day & you don’t have time to read a long post so I am keeping this short but I couldn’t let this pass without sharing with you my favorite gingerbread recipe.

This is not a typical dense gingerbread as it is more of a cake! Extremely moist, light & fluffy! It has the perfect balance of sweet & spicy! I am not usually a big fan of glazes & frosting but the sugar glaze here is a must, trust me on that :)

Enjoy this cake as breakfast, snack or dessert.

Happy New Year!

Ingredients:

Directions:

• Grease & flour a 28 cm round, square or rectangle baking pan.
• In a bowl, sift the flour, ginger, cinnamon, cloves & salt together.
• In another bowl, stir the baking soda into the boiling water.
• Using an electric mixer, cream the butter & sugar together until smooth. Add the egg & beat until the mixture is light & fluffy. Add the molasses & vanilla & blend well.
• With the mixer on low, beat in the flour mixture alternating with the baking soda mixture; starting & ending with the flour mixture. DON’T over mix! (you are supposed to have 3 additions of flour & 2 additions of baking soda)
• Pour the batter into the pan & smooth the top with a spatula.
• Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then transfer to a wire rack to cool.
• Meanwhile, prepare the glaze: in a bowl mix all the ingredient until you have a smooth mixture with pourable consistency.
• Drizzle the glaze over the cake & serve at room temperature.

Notes:

• If you prefer a thicker cake, bake in a 23 cm baking pan for about 50-60 minutes.
• You can stir nuts or raisins into the batter before pouring it in the baking pan.
• While making the glaze, add 3 tbsp milk first & if the consistency is too thick, add the 4th tbsp. If the glaze becomes too thin, add a little more powdered sugar.
• Don’t add the glaze to the cake while it is hot as this will melt the glaze.

 

Recipe adapted from Esther Brody book; 250 Best Cakes & Pies.