This post is sponsored by Safeway stores-Safeway, Dominicks, Tom Thumb, Vons, Randalls. Tastier for the holidays!
I usually make something with chocolate when I want to bake, but yesterday I wanted something with a little more spice. Something that seemed right for the holiday season. I turned to one of my favorite cookbooks, Little Cakes by Susan Waggoner, and found a recipe for gingerbread cake. Perfect.
As I was measuring the ingredients and setting up a little mise en place, I had it in my head that I was “pretty baking.” Turns out it’s actually quite nice to make a cake that way! My assistant helped.
(She makes faces for the camera now.)
I was hoping to link to the flour scoop below for you, but I can’t find it anywhere. It’s the best measuring cup ever. The shape is perfect, and if you turn it around, you can mix with the handle. I also have matching a 1/4 cup spoon that’s labeled “sugar”.
It was easy for Eleanor to help, since everything was already measured out.
My second assistant came in just as the first was leaving. August is super into anything mechanical, so he was enthralled with the beaters. I told him we were making Mickey cake; he liked that a lot.
We baked that batter up to make a delicious gingerbread cake.
I’ve transcribed the recipe for gingerbread cake below, since Little Cakes is out of print. (It’s still available in low quantities as a remnant or used book though, so grab one while you can!)
From Little Cakes, by Susan Waggoner
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground allspice
1/2 teaspoon salt
1/3 cup unsalted butter, room temperature
1/4 cup packed brown sugar
1 large egg
2/3 cup dark molasses
3/4 cup buttermilk
PAN: 8 or 9 inch square pan, greased [I used an 8″ round springform pan with good results]
Combine the sifted flour, baking powder, baking soda, ginger, allspice, and salt in a bowl. Stir to combine and set aside.
Cream the butter. Gradually add the sugar, creaming until light and fluffy.
Beat in the egg, then the molasses.
Add one-quarter flour-spice mixture, then one-third of the milk, beating until smooth after each addition. Repeat twice, ending with the last quarter of the flour-spice mixture.
Pour the batter into the prepared pan and smooth the top with a spatula to make it level.
Bake at 350 degrees for 40 to 45 minutes.