According to some culinary sources, gingerbread dates back to the Middle Ages, when the dense, spice-laden bread was shared with jousting knights by their fair maidens. Today, the sweet treat of gingerbread conjures up memories of two sweet treats: the rich, crunchy cookies used for constructing houses or shaping into gingerbread men around the holidays, or a spiced, moist gingerbread cake, like this one. This gingerbread cake makes a great autumn or winter dessert. Serve this gingerbread cake with tender poached pears and cinnamon whipped cream.
RECIPES
Gingerbread Cake
Serves 10 to 12
Ingredients:
- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
- 1/2 cup light-brown sugar, firmly packed
- 1/2 cup dark-brown sugar, firmly packed
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- Pinch of ground cardamom
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- Confectioners' sugar, for dusting
- Cinnamon Cream (recipe follows), for garnishing
- Poached Pears, for garnishing
Directions:
- Preheat oven to 350 degrees F. Generously butter a 10-inch bundt pan, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and mix to combine. Add the eggs, one egg at a time, to the butter-and-sugar mixture; beat well after each addition.
- Sift together the ground ginger, ground cinnamon, grated nutmeg, ground cloves, baking soda, baking powder, ground cardamom and flour in a large bowl. On low speed, gradually add the flour mixture to the butter mixture, beating just until the flour is combined. Pour batter into bundt pan and smooth the top with a spatula. Rap pan sharply on work surface to remove air bubbles in the batter.
- Bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Cool cake in the pan on a wire rack for 5 minutes. Turn the cake out onto the rack to cool completely. Transfer cake to a serving platter and dust with confectioners' sugar. Serve with Cinnamon Cream and Poached Pears.
Cinnamon Cream
Makes enough for one gingerbread cake
Ingredients:
- 1 cup heavy cream
- 4 tablespoons confectioners' sugar
- 1/2 teaspoon ground cinnamon
Directions:
Place the heavy cream, confectioners' sugar and cinnamon in a chilled medium mixing bowl. With a handheld electric mixer or a wire whisk, whip the cream until soft peaks form. Cover bowl with plastic wrap and refrigerate until ready to use.
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