Gingerbread Cake

I made this for my grandfather’s 89th birthday this month.  We had a wonderful party and this cake was a big hit.  My uncle even said it was the best gingerbread he had ever had!  I think the best part is the little pieces of candied ginger spread throughout the cake, it is very nice to bite into one and get a burst of ginger.  I wish I had gotten some better pictures, the cake looked very pretty sprinkled with powdered sugar before we cut into it.

Gingerbread Cake

Adapted from Post Punk Kitchen

2 1/2 cups flour

2 Tbsp ginger

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup chopped crystallized ginger

1 cup oil

2/3 cup molasses

1 cup agave

1/2 cup milk

1/4 cup yogurt

zest of one lemon

Preheat the oven to 350*F.  Grease and flour a bundt pan.  In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt.  Add the crystallized ginger.  In a large bowl, whisk together the oil, molasses, agave, milk, yogurt and zest.  Add the dry ingredients to the wet ingredients in two batches, stirring after each addition.  Pour into prepared bundt pan and bake for 40-45 minutes or until a tester comes out clean.  Let cool in pan for ten minutes and then flip out on to a cooling rack and cool completely.  Top with powdered sugar if desired.  Serves 12-14.


Ginger Pumpkin Sconelets

Ginger Pumpkin Sconelets

Ginger Pumpkin Sconelets

Adapted from the King Arther recipe

2 3/4 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

3/4 tsp salt

1 Tbsp baking powder

2 tsp powdered ginger

1/2 cup cold butter

1/2 cup chopped candied ginger

3/4 cup pumpkin puree

2 tsp vanilla extract

1/2 cup milk

Line a cookie sheet with parchment paper.  Mix together the flour, sugar, salt, baking powder and ginger.  Cut in the butter until it is crumbly.  Add the candied ginger and mix.  Whisk together the pumpkin, vanilla and milk.  Add to the dry ingredients and mix until just incorporated, don’t over mix or you will have tough scones.  Dump the dough on to the lined cookie sheet and from a 8″x8″ square about 3/4 of an inch thick.  Place in freezer for 30 minutes.  Preheat the oven to 425*F.  Using a pizza cutter cut the dough into sixteen squares and then cut each square into two triangles.  You should have 32 small triangles now.  Spread them out on the cookie sheet and bake in the oven for 20-22 minutes, until golden brown.  Remove from oven and let cool on sheet for five minutes and then move to cooling rack and cool completely.  Make 32 scones.

Vanilla Glaze

1 cup sifted confectioners sugar

1 tsp vanilla

2-3 Tbsp milk

Mix all ingredients together until it forms a thin glaze.  Drizzle the glaze over the scones to coat the top of each one.

Soft Molasses Cookies

So my husband, David, hardly ever bakes.  He is an excellent cook but a bit of an innovator and that can be dangerous when you bake.  Luckily for me he decided to make cookies the other day and I was introduced to an excellent new recipe.  I love Molasses cookies in the fall and these are spectacular.  They are chewy and yet still soft with a spicy hit that lasts on your tongue.  If you like ginger these cookies are for you.  They are a little bit like Gingersnaps or Gingerbread cookies but softer.  We finished off the batch that David made in less than a day and then I made a batch that only lasted a day.  I guess I will wait a few days before I make them again…or maybe not!

Soft Molasses Cookies

Soft Molasses Cookies

Adapted from

2 1/4 cups whole wheat flour

2 tsp ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup margarine

1 cup white sugar

1 Tbsp Ener-G Egg Replacer mixed with 3 Tbsp water (or 1 egg and 1 Tbsp water)

1/3 cup molasses

Sugar for rolling

Pre-heat oven to 350*F.  Line two baking sheets with parchment paper.  Sift together the flour, ginger, baking soda, cinnamon, cloves and salt.  Beat margarine and sugar until fluffy, add egg replacer and molasses and beat well.  Add dry ingredients to molasses mixture and mix well.  Shape dough in to walnut size balls (I used my new cookie scoop!) and roll in sugar.  Place cookies two inches apart on baking sheets and flatten slightly.  Bake for 10-12 minutes or until puffed and cracked.  Cool on baking sheet for five minutes and then move to rack to cool completely.  Store (if you don’t eat them all) in an air tight container.  Make 2 dozen.