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Wednesday
Nov042009

Gingerbread, Man: A Sweet Recipe from Cake Gumshoe Julia

Gingerbread cake, c/o Cake Gumshoe Julia
CakeSpy Note: This is a guest post and recipe from Cake Gumshoe Julia, a 26 old wife, exercise fiend, and baking enthusiast. She is always looking for ways to make recipes healthier and to enhance the fresh flavor (without losing deliciousness!). It can't always be done, but if it can be, then she will do it!  Her writing can be find at her site, Fat Girl Trapped in a Skinny Body.

Ever since I made the Ultimate Ginger Cookies a few days ago I have been craving gingerbread. I can't get it off my mind. What the heck, I figured--I should probably just make some. So when 5:15 am came Saturday morning I decided that was the perfect time to start my baking.

Things started out with a measure of uncertainty: the batter seemed a little too sweet and runny; I didn't know how the baked product would turn out. It was my first time in years to make gingerbread; I have been so focused on pumpkin and mint the past few fall seasons that I nearly forgot about gingerbread. But not this year, my friends. Gingerbread is reining supreme so far in Autumn 2009. And since this bread uses no oil or butter and even has some whole wheat flour, it's practically health food.

When the bread puffed up perfectly, I was so happy. And then when I tasted it, oh my word, success! The lemon is sort of an odd component to add to the cake, but it gives it an extra freshness. You could use orange as well and that would be wonderful. But don't omit the lemon!
Gingerbread cake, c/o Cake Gumshoe Julia
Gingerbread Cake

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup apple sauce
  • 1/2 cup (105 grams) light brown sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 1/2 cup unsulphured molasses
  • 1 cup 1% milk (you can use non-fat or whole also)

Procedure
  1. Preheat oven to 350 degrees and place rack in center of oven. Grease your pan of choice with non stick spray. Note: You have a variety of pan options: 24 Cupcake Pan (bake for only about 20 minutes) - 9 inch loaf pan - 9 inch round cake pan (bake for about 30-35 minutes). Set aside.
  2. In a bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger and cloves. Set aside.
  3. In a separate bowl of your electric mixer, beat the applesauce and sugar. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
  4. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely and then frost (I just used chocolate frosting from a can for the little cake. Remember, it was 5:15 Saturday morning. Making gingerbread was enough of an accomplishment that early).

Reader Comments (9)

One of my most favorite recipes that my grandmother made when I was a little girl was a gingerbread cake with a warm lemon sauce. It speaks true love to me. Thanks for the recipe!

November 4 | Unregistered CommenterCake Believe

Thanks for reminding us of a special holiday flavor that sometimes gets forgotten. The addition of the frosting is a great idea.

November 4 | Unregistered CommenterSarah

I was actually looking for a gingerbread recipe, so the timing is perfect.

November 4 | Unregistered CommenterDolce

Julia made this for me last week and it was SO good! Really moist and delicious! i will absolutely be making this again. p.s. Julia, your website is like a LIBRARY of recipes! Thank you!

November 4 | Unregistered CommenterBonnie Lewis

I cam smell it ! I was going to make gingerbread the other day..but made pumpkin instead but, I am making this today..looks so Novemeber..right before Thansgiving....wonderful.

Kary

Mmmm delicious! I love Fall breads...yum!

November 4 | Unregistered CommenterNutmeg Nanny

For breakfast toasted with a dab of butter and a cup of coffee. I'm tellin' you, it was like a magical breakfast. I hope you all enjoy it as much as I did!

November 4 | Unregistered CommenterJulia

Very nice recipes. When time comes and I can use these for http://www.balancecatering.com" rel="nofollow">San Francisco catering gigs I just might

I received 1 st mortgage loans when I was not very old and that aided me very much. But, I need the financial loan again.

March 25 | Unregistered CommenterGretchenMEJIA

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