Another recipe adapted from Eating Well Magazine Spring 2004.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 1/2 teaspoons pumpkin pie spice (This is because I did not have ground cloves and I figured this would take place of the 1/2 t. nutmeg, 1 1/2 t. cinnamon, and 1/2 t. cloves. Now, in hindsight, I could have used my Gingerbread Spice Mix. Live and learn!)
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup packed brown sugar ( I had light brown)
- 1/2 cup honey (I had a wildflower honey not the dark honey of the original recipe which also called for 2/3 cup. I used all that I had.)
- 1/2 cup canola oil
- 2 teaspoons orange zest (instead of lemon zest; again I used what I had.)
- 1 cup boiling water
- 1/2 cup finely chopped crystallized ginger (optional but I love crystallized ginger so I have thi in the house. It is wonderful to chew on a small piece for a snack.)
Prepare a 9 x 13 inch pan by spraying with cooking spray. Heat oven to 350 degrees F.
Whisk dry ingredients. Beat together the eggs, oil, honey, and brown sugar. Blend the dry ingredients with the egg mixture and zest. Add boiling water as you go along. Mix just until fully blended. I used my stand mixer and this took a very short time.
Pour batter into prepared pan and bake for 30 minutes. The top should spring back lightly when touched. Cool in pan on wire rack.
Our first piece we ate warm. It is a light version. The honey does not give quite the same flavor as molasses. I could taste the orange zest which surprised me. I would call this a honey ginger cake. The bits of crystallized ginger were very tasty. Hubby liked it a lot. He said an addition of raisins would have put it over the top. I would make this again.
I had seen a steamed chocolate cake recipe on my Facebook feed and thought it would be interesting to try. New technique and all that. I got out all the ingredients and when testing the pans I found I did not have a large enough Dutch Oven. Shucks! I still wanted to bake something. So then I found another recipe I had saved from my Facebook feed and went to the good old faithful King Arthur Flour website. Thus I found myself making Gingerbread Pudding Cake. My mom used to make a chocolate pudding cake and I have made a lemon pudding cake and they are scrumptious. Here is the link: Gingerbread Pudding Cake.
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/2 cup milk
- 1 large egg
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
Instead of the separate spices I used the equivalent of KAF’s Gingerbread Spice mixture. I used 1/4 half & half diluted with 1/4 cup water for the milk. Everything else was as it should be. Preheat oven to 350 degrees F. Grease or butter an 8-inch square pan.
Whisk the flour with the spices with the baking soda and salt in a bowl. Set aside. Mix the molasses, milk and egg in another small bowl. Cream the butter and sugar together and add the flour mixture and molasses mixture alternately. Pour batter in prepared pan.
For the pudding mixture:
- 1 cup light brown sugar
- 4 teaspoons cornstarch
- 1 1/4 cups hot water
- 1/4 cup unsalted butter
Mix the brown sugar and cornstarch. Heat butter and water just until butter melts. This was about 1 minute in the microwave. Add liquid to sugar mixture. Pour carefully over the batter in the pan. Bake for 28-30 minutes. The cake part should test done.
Serve warm. I served this with whipped cream. For leftovers, put scoop of cake and pudding (on bottom) into microwave safe dish/bowl and heat for 20-30 seconds, depending on the power of your microwave.