Worth making just so you might inhale the sweet and spicy aroma.
We’re not talking about thecrisp cookiesor the houses covered in icing and candy.
The taste of thoseholiday delightsjust can’t compare to a slice of tender, richly spiced gingerbread cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Similar to the classic cookies we love, a European cookie-like pastry was referred to asgingerbreadfor centuries.
This is the first written recipe for cakey, American-style gingerbread.
The list of spices needed for this cake may look a bit lengthy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Caitlin Bensel; Food Stylist: Torie Cox
What Is Gingerbread?
Whole dried spices kept well and retained their flavor and aroma for months.
Bring to room temperature, and it will be perfectly fresh when it comes time to serve.
Credit:Emily Laurae
Dust the gingerbread cake with powdered sugar andtop with whipped creamfresh before serving.
More Gingerbread Recipes You’ll Love
Can there ever be too many gingerbread options around the holidays?
Whisk in baking soda and salt.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let stand until lukewarm, about 25 minutes.
Add to molasses mixture, and whisk until smooth.
Cool in pan 10 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer gingerbread to a wire rack, and cool completely, about 1 hour.
Store in an airtight container up to 3 days.
Serve with Brown Sugar-and-Ginger Whipped Cream.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These two may look alike, butthey’re very different.
Sorghum is more complex, with a thinner consistency than molasses.
If baked in a larger or smaller pan, the cake will be thinner or thicker, respectively.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
