Let me tell you a funny story that doesn’t really relate to gingerbread at all.
Toddlers do NOT know how to find things. At all. Even when they are, quite literally, right under their noses. I had a fun time learning this today with Bailey.
Me: Bailey, can you bring me the wipes?
Bailey: Yeah. (looks around)
Me: (pointing) They are right there. Right by your feet.
Bailey: (looks down, seemingly right at the box of wipes) Yeah. By my feet.
Me: (pointing) They are right there. You’re looking right at them. By your feet.
Bailey: (looking around) By your feet?
Me: (pointing) No, look at where I’m pointing. Right there.
And so this went on for a few minutes. It really would have been less trouble for me to get up and get them myself, but I was interested to see how long it would take. She was standing right beside the box of wipes the whole time. The box is not new. In fact, that box has been recycled since she was born. Almost three years ago.
Anyways. Back to the gingerbread. The making of this gingerbread was full of firsts. Melissa got a new Kitchenaid stand mixer for Christmas and gingerbread was the first thing we decided to make in it. We discovered recently that Heather had never had gingerbread and assumed that when people talked about gingerbread they were referring to the cookies only. So making a proper gingerbread was in order. It was a success. The cake was very moist and full of spice. The addition of candied ginger pieces added an extra kick to the cake and worked very well with a dollop of whipped cream. This cake really brings Christmas into full swing and is a lovely addition to our rotation of holiday treats.
-Heather and Melissa
2 ¼ white whole wheat flour
¼ cup granulated sugar
1 tsp baking soda
½ tsp salt
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ cup (1 stick) unsalted butter, melted
¾ cup molasses
¼ cup water
1 large egg
1 cup buttermilk
½ cup diced crystallized ginger (optional)
- Preheat oven to 350°.
- Grease and flour a 9″ square pan and set aside.
- IN THE BOWL OF YOUR STAND MIXER (sorry, we were excited), whisk together the flour, sugar, baking soda, salt, and spices.
- Combine the melted butter and molasses and add to the dry ingredients, mixing until just moistened. Then, add the water and mix until everything is moistened.
- Whisk together the eggs and buttermilk and stir into the batter until combined. Stir in the crystallized ginger.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until the cake just starts to pull away from the sides. The center may still look a bit wet so a toothpick test doesn’t work for this cake.
- Let cool on a wire rack for 15 minutes before serving. Serve with ice cream or whipped cream. Or both. And if you’re like me, extra whipped cream.
Source: King Arthur Flour