Feb 11, 2012

Gingerbread Loaf

I came across this recipe the old fashioned way...by Googling on Chow.  It's a wonderful quick bread that freezes beautifully.  The recipe on Chow didn't include frosting, but I made a basic cream cheese frosting to top the cake.  I cut the frosted loaf into slices, wrapped each slice in waxed paper, and then stored in a ziplock bag.  It's great to have a ready to go breakfast or snack.  A few weeks after making the loaf, I made mini Gingerbread Cakes in a individual coffee cake pan.  Have you seen those?  It's sort of a baking pan meets a muffin tin meets a tart pan.  It's a 9x13 pan with 12 wells that have push up bottoms so each cake is a perfect little square.  I froze a bunch of the mini cakes...again, froze beautifully.   


I also used a frosted mini cake in homemade Gingerbread Cake Ice Cream


Click the Read More button for the recipe.... 




INGREDIENTS


Cake
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 well-shaken low-fat buttermilk
2 teaspoons vanilla extract
8 tablespoons unsalted butter (1 stick), 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


FROSTING:
1/4 cup butter softened
2 oz cream cheese, softened
2 1/2 cups powdered sugar
2-4 tablespoons milk
1/2 teaspoon vanilla 




INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make the frosting, beat together the cream cheese and butter.  Add the vanilla and 2 T of the milk.  Mix to combine.  Add the sugar a little at a  time.  Add more sugar and/or milk as needed to reach the desired consistency.
  7. Frost the cooled cake.  Keep the frosted cake in the fridge.

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