So… it’s not snowing yet. Which is a disappointment, but also, to be expected seeing as I live in Vancouver where it never snows, much less this far away from Christmas (it’s actually not that far away – only 68 days). But at least it’s not raining so I can take some nice pictures outside.
In anticipation of Christmas and all the wonderful things that come in December, we have gingerbread loaf. I put an orange glaze on mine because- because, well I shouldn’t have. You don’t need it at all. Ginger and molasses can handle their own apparently. I’m going to admit that the taste of molasses scared me a bit in this recipe, but if you know you dig molasses (like everyone that I fed it to does) then I’m suuure you’ll be plenty pleased with the outcome. Anyways, yeah, it cooked beautifully. I had no issues with the top browning before the insides were cooked through even though my oven sometimes doesn’t know what it’s doing. So go. Make this fabulous gingerbread and cross your fingers for snow.
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 teaspoons vanilla extract
1/2 cup butter, at room temperature
1 cup packed dark brown sugar
1/2 cup dark molasses, such as Grandma’s Robust
2 large eggs, at room temperature
- Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
- Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
- Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
- Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
- Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.