Ingredients for the cake:
- 2 cups (480 ml, 4 sticks) unsalted butter at room temperature, plus some more to grease the pan
- 1 cup (240 ml) firmly packed dark-brown sugar
- 1 cup (240 ml) granulated sugar
- 2 teaspoons pure vanilla extract
- 8 large eggs
- 1½ teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1½ teaspoons freshly ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 3 cups (720 ml) all-purpose flour
- powdered sugar, for dusting
Ingredients for the cinnamon cream:
- 1 cup (240 ml) whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon cups unbleached all-purpose flour
Instructions for the gingerbread cake:
- preheat oven to 350 °F (175 °C)
- grease a 10 cup ring-mold pan (Bunt pan) well with some butter and set aside
- in a mixer bowl, with mixer on medium speed and with paddle attachment, cream the butter and sugar until light and fluffy (appr. 2-4 minutes)
- add and mix the vanilla
- add the eggs, one at a time, mixing well each time
- in a large bowl, sift together the ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, salt, and flour.
- gradually add the flour mixture to the butter mixture, and mix at low speed until the flour has been incorporated
- pour batter into the greased pan and smooth the top with a spatula.
- bake until a cake tester (e.g., toothpick or skewer) inserted into the middle comes out clean
- (appr. 50-55 minutes)
- transfer pan to wire rack to cool completely, then invert onto a serving platter and dust with powdered sugar
- serve with poached pears (see separate recipe) and garnish with dollop of cinnamon cream (see below)
Instructions for the cinnamon cream:
- put cream, sugar, and cinnamon into a chilled medium size bowl
- whip cream until soft peaks form
- cover with plastic wrap, and refrigerate until ready to use [Martha Stewart]
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