Well, it's hard to believe I was camping and kayaking this time last month. Honestly. September was a whirl wind hurricane of sorts in my home. And August was simply hot, the hottest on record. I'm a prime example of someone who has let a whole month slip by without fanfare. It's time to take hold so I baked a cake.
When I bake, it is usually inspiration driven, in that I don't really plan on it. I just let the spirit move me. I tend to have the basics in the house and only occasionally will I run out of something- like vanilla. The Gingerbread Cake from Cooking Fun moved me last evening and the waft of spices filling the room had the intended effect. Calm, quiet, home. Maybe that's why I like to bake. It's a homework break cake for G, a symbol that we are slowing down to a homemade pace. That is GOOD.
I love offering homemade treats. Each and every time (with the exception of the palmier's at our local bakery) we are happy to have our own homemade food...
Speaking of homemade, there is a giveaway of HOMEMADE FUN on one of my favorite blogs. Please do visit AND have a lovely weekend. Make this cake!
Good with tea.
Gingerbread Cake (from COOKING FUN)
My grandmother’s gingerbread is more like a cake than bread.
For an old-fashioned finishing touch, sprinkle confectioners’ sugar
on top. This cake gets even more flavorful on the second day.
2 cups all-purpose fl our
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, softened
2 tablespoon vegetable oil
1/2 cup sugar
1 egg
3/4 cup molasses
3/4 cup buttermilk (see page 100)
1 tablespoon confectioners’ sugar (optional)
1. Set the rack in the middle of the oven. Preheat oven to 350 degrees.
Grease an 8-inch square baking pan. Set aside.
2. In a medium bowl combine the fl our, baking powder, ginger,
cinnamon, cloves, salt, and baking soda. Mix well to combine.
3. In a large bowl, using a wooden spoon or an electric mixer, beat
the butter and oil until creamy. Add the sugar a little at a time, mixing
until light and fluffy. Beat in the egg and molasses. (Don’t worry if the
batter looks curdled.) Add about one-third of the flour mixture and
stir to combine. Stir in about half the buttermilk. Beat until smooth.
The color of the batter will be a dark golden color. Stir in half the
remaining flour, then add all the remaining buttermilk. Stir in the
remaining flour and mix until the batter is smooth.
4. Pour the batter into the prepared pan. Bake for 45 minutes, or
until a toothpick inserted in the center comes out clean. Using oven
mitts, remove the pan from the oven and place on a wire rack to cool
for 10 minutes. Using a small strainer, dust confectioners’ sugar over
the top. Cut gingerbread into squares and serve warm.
Makes 9 to 12 squares
