Fall is finally here!!! I believe that fall must be one of the most wanted seasons for so many people, including me. Today, Seattle is back to reality with lots of rain, gray skies and sweaters. My body has definitely been asking for fall food and drinks. I love it so much it!!! Yesterday, we decided to make gingerbread ( I call it a ginger cake … lol it’s the same with banana bread – the texture is like a cake, tastes like a cake but everybody here calls it bread- Marilyn is always correcting me: It’s not ginger cake it’s gingerbread… Get it together Brazilian!!) but we had to make it twice. Who doesn’t get excited to open the oven to check if the cake is rising even knowing that the chance that this simple and fast movement to open and close the door can ruin the cake. I know that I shouldn’t do it… So, the first cake turned out delicious but it sank in the middle. We made it using light brown sugar and the spices that we have in the house (weren’t too old but was kinda old) and both combinations plus opening the door could have been the reason for the sinking cake. We made it again without opening the door…lol but it still sank a little bit in the middle. Maybe using a flat pan would not make it sink??!! Gingerbread is definitely a heavy batter and would be better suited to a flat cake, but we really wanted it in a loaf pan. But we didn’t want to try it for the third time! Both cakes are delicious, the first one made with the light brown sugar was more sweet and moist than the second one. I think the cream cheese lemon frosting that we made would be too sweet for the first cake, but it was perfect for the second one. After much discussion we decided on a lemon, cream cheese frosting to lighten up the cake and it worked perfectly with the spices and heaviness of the cake, but you could make any type of frosting or glaze that you prefer. Happy Fall! Happy Pumpkin!! Happy Seater Weather!! Happy Ginger(cake)bread!!
For the Gingerbread
1 1/2 c. all purpose flour
1 T. ground ginger
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. mace
1/2 c. full fat buttermilk
2 tsp. vanilla extract
8 T. unsalted butter at room temperature (1 stick)
1 c. dark brown sugar (or light brown sugar if you like your cake sweeter)
1/2 c. dark molasses
2 eggs, room temperature
Preheat oven to 350F. Spray a 9×5 loaf pan with baking spray and dust with flour, tapping out the excess.
Sift together flour, ginger, baking soda, cinnamon, salt, allspice, cloves and mace in a large bowl. Set aside.
In a medium bowl mix buttermilk and vanilla. Set aside.
In a kitchenaid mixer combine butter and brown sugar with the paddle on medium speed until fluffy. Add molasses until well combined, scraping down the sides to combine. Add eggs, one at a time, beating after each addition until incorporated.
Add one third flour mixture on low until just incorporated, then half of the buttermilk mixture until incorporated. Then another third of the flour mixture, the other half of the buttermilk mixture and then finally the last of the flour mixure.
This is where I found the important part!….DO NOT OVERMIX!! Only mix until just combined, otherwise too much air is mixed in the batter and this can cause the cake to fall!
Pour into your prepared pan and bake until a skewer inserted comes out clean. I found it takes at least 50-55 minutes. Do not open your oven prior to at least 45 minutes to prevent the cake from falling. This is a heavy batter and can fall easily!
Cool at least 15-20 minutes on a wire rack before turning out onto the rack to cool completely.
Lemon Cream Cheese Frosting
8 oz. cream cheese at room temperature
2 T. unsalted butter, room temperature
1 1/2 c. confectioners sugar
1 tsp. vanilla
2 tsp. grated lemon zest
2-3 tsp. fresh lemon juice
2 T. crystallized lemon peel
In a kitchenaid mixer cream together the cream cheese and butter until combined. Add confectioners sugar and vanilla and beat until fluffy and smooth. Add zest and lemon juice and combine well. Chill until set.
Spread on the gingerbread loaf and top with crystallized lemon peel.
Beijos e Tchau!
Ludmilla and Marilyn Chudda