Recipes

Gingerbread Cake

I don't much care for gingerbread per se. It's not about the shape or anything; I haven't any qualms about biting the heads off gummy bears or Easter Bunnies. I simply do not care much for crunchy cookies that taste of molasses. But all that changed when I first took a mouthful of this moreish, moist Christmas cake. The cake itself was fantastic but what made it so mouthwateringly delish was the glaze. Lemon glaze is my newest culinary delight and I'm racking my brain to think of what else I might pour it on. If you are looking for an easy and inexpensive treat for the holidays this is it.

Mix together till resembles wet sand

2 1/3 cups flour
3 tsp ground ginger
2 tsp cinnamon
1 1/2 tsp kosher salt (or just 1tsp of regular table salt)
3/4 cup of sugar
2 eggs lightly beaten
1 cup molasses

Then whisk in

1 cup vegetable oil
1 cup boiling water

Pour into greased and floured 9x13 baking pan and bake at 350 degrees till done in the center. (Poke with a toothpick; if it comes out clean it's done).

Pour the Glaze on while still hot letting the lemony goodness ooze down the sides. (A pastry brush is particularly helpful for spreading here)

Resist the temptation to eat it out of the pan hot. Patience.

Serve with fresh whipped cream and lemon zest (if you are feeling fancy)

*I'd show you a picture of mine but it's been devoured!