We took gingerbread and whipped cream to home group last night. It was the first time I’d made it; I felt the need for warming food.
I had previously made up a mix for it with Heather, so it was quite simple and quick to make. Apparently I didn’t copy down the recipe for the mix, but it was quite similar (if not identical) to this one.
1/2 cup molasses
1/2 cup boiling water
2 1/4 cup Gingerbread Mix
In a bowl, combine egg with water and molasses, then stir in mix. Pour into greased and floured 9×9 pan and bake at 350° for 20-30 minutes, or until cake pulls away from sides. Cool in pan for 10 minutes, then turn out and cool on wire rack.
When I made this yesterday, I needed to double the recipe (more than 9 people in the group!), but I only have one 9×9 pan. Solution: I lined the pan with parchment paper — which I sprayed with a very small amount of cooking spray and didn’t flour anything — and pulled the whole thing out after it had cooled 10 minutes. Then I was able to use the pan again, without washing it, to make the second batch.
The mix can also be used to make gingerbread men cookies, but I don’t know if I’ll get around to making it, since I’m such a fan of the cake.
I was craving it with coffee, but as long as the cake is warm, the coffee isn’t necessary.
Note: I made one batch with blackstrap molasses from the food co-op that I had on hand, and made the second batch with “normal” molasses I bought at the neighbor grocery store. The one with the good-quality molasses is not nearly as nice. It looks much darker — P kept saying it was tempting him because it looked like chocolate — and the taste is much more molasses-ful than the other, nicer batch. Lesson: save the good stuff for a beverage or oatmeal.