Cooking Lesson #551: Grandma’s Christmas Gingerbread Cake

…from the Perspectives’ Holiday Kitchen

How you doin’? Don’t be naughty by leaving Santa some stale old cookies by the fire place this year; be nice and leave him a large square piece of Granny’s favorite Gingerbread Cake. You can't beat a good Gingerbread Cake recipe and this one is one of the best. Our West End Bistro’s pastry chef created this recipe just for the month before Christmas.
 
It's perfection when served warm and topped with fresh sweetened whipped cream, crème anglaise or vanilla ice cream. You don’t have to wait for Christmas… it is a quick snack whenever the weather turns cold. It is so easy to make and really has the best flavor. Make two and bring one to a friend.
 
Prep time:  15 minutes
Bake time:  30 to 60 minutes
Cool time:  20 minutes
Yield:  9-12 servings
 
Ingredients
1/2 cup unsalted, softened butter
1/2 cup granulated sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
 
Directions

1. Pre-heat an oven to 350⁰ F.
2. Grease and flour a 9-inch square baking pan.
3. Beat the butter in a large bowl with an electric mixer until creamy.
4. Add the sugar and beat until light and fluffy, about 3 minutes.
5. Mix in the egg and then mix in molasses until smooth.
6. Sift the flour, baking soda, cinnamon, ginger, cloves and salt into a large bowl.
7. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated.
8. Mix in the water until smooth.
9. Pour the gingerbread cake batter into the prepared pan.
10. Bake in the preheated oven for 30 minutes until a cake tester or toothpick inserted in the center of the cake comes out clean. If it does, remove the cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
11. Allow gingerbread to cool in the pan before cutting and serving.

 
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.

ChefSecret:  Sometimes when I’m pressed for time, I make a cheater crème anglaise by taking a scoop of French vanilla ice cream and melting it in the microwave oven for about 30 seconds or so—just until pourable.

​Quip of the Day: How do you make a gingerbread man’s bed? “With a cookie sheet.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

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                                                                         ©Perspectives/The Consulting Group, LLC, 2022

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