Thursday, December 29, 2011

Gingerbread Cake

I made this cake for Christmas morning and I loved it! It was pretty easy and super delicious! The cake was perfectly moist and the topping made it nice and fresh for the morning.

Gingerbread Cake
recipe from Bon Appetit

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
1/2 cup (packed) light brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
1/2 cup boiling water
Topping
1 cup chilled heavy cream
1 tablespoon powdered sugar
1/4 cup store-bought lemon curd
Finely grated lemon zest

 To start, spray metal pan with cooking spray. Cut out a piece of parchment paper, place in the pan, and spray again.
In a bowl, whisk together the flour, spices, baking powder and soda and salt.
Cut up the butter into small chunks and place in a large bowl. Pour the boiling water over the butter and whisk until melted. I personally thought this step was weird because it's so unusual for a recipe, but it worked!
Add the molasses, egg and ginger and whisk until blended.
 Slowly add the flour mixture and whisk until everything is incorporated. Bake at 350 for about 250 minutes, or until a toothpick comes out clean.
See?
 Once cool, cut around the cake and place on a tray or plate.
 When you are ready to serve the cake, put the cream and the powdered sugar in a mixer or a large bowl. Beat until stiff peaks form. Add the lemon curd and stir just a few times.
 Spread the topping over the cake...
and serve! It stores very nicely in the fridge and is great for several days after!

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