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).

Cookbook Home | About | Search