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Cake, Gingerbread Hearty, dark, spicy cake. Makes two 9x13 cakes because it can keep up to 5 days in the refrigerator. Pour into TWO 9x13 aluminum baking pans lined with parchment.
Bake at 350* (Not convection) 40 minutes to an hour until the edges have pulled away from the pan sides. Set pans on wire racks and cool for at least 20-30 minutes before serving. Can store well-wrapped cake in the refrigerator up to 5 days. Maybe reheat gently for serving. Dust with powdered sugar for a pretty contrast to its darkness. Mix together:
27 oz whole wheat pastry flour 1 1/2 t baking soda 1 1/2 t salt 2 T ground ginger (or substitute some fresh ground ginger) 1 T cinnamon 1 1/2 t freshly grated nutmeg 1 1/2 t ground allspice 1 T unsweetened cocoa powder In saucepan: melt 3 sticks unsalted butter and let cool to room temp. In mixer with wire whips beat: cooled butter 27 oz mild or light molasses 16 oz sugar 20 oz whole milk 4 oz whole milk plain yogurt 3 eggs Add dry ingredients and beat on speed #1 until batter is smooth and thick, scraping down the sides as needed. (probably not more than 30 seconds to a minute).
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