You are currently browsing the category archive for the ‘Pies and cakes of all sorts’ category.
It’s a gingerbread time of year. My cousin Christopher sent me a note this past week asking about Grammy’s gingerbread, feeling like a little spicy dark cake would help round out his snowbound New York life.
What? I did not yet have this on the blog? I couldn’t believe I had not posted it yet, but then I remembered why: Conflicting hand-written recipes. Which was the real one?
As it turns out, the pan was the clue; only one recipe specified the correctly shaped baking pan. Grammy made her gingerbread in a bundt or tube pan, creating a round cake with a big hole in the middle. If you were serving this for any sort of occasion, that big hole was a perfect “bowl” for a pile of whipped cream.
That’s not what made this gingerbread stick, though. What I remember best about this O-shaped gingerbread was the lament. Almost every time Grammy made it, her gingerbread fell. A sunken crease deflated the ring, and Grammy wondered what on earth had gone wrong. According to her, this dessert was a failure every time. She’d apologize, she’d agonize, she’d throw her hands up–ignoring the fact that everyone loved her gingerbread.
I envisioned fixing Grammy’s perennially collapsed gingerbread, solving its issues. But really, why? It tastes delicious. It’s an excellent foil for whipped cream and for homemade applesauce. It always stays moist, a challenge for many gingerbreads.
So rather than say the cake needs fixing, let’s just call it like we see it: Fallen gingerbread. Go ahead and smile when you see that crease. Tell people this is exactly the way the cake should be. And if your cake DOESN’T fall, shoot me a note and tell me what you did differently!
- ½ cup butter (1 stick) at room temperature
- 1½ cups brown sugar
- 1 egg, well-beaten
- 1½ cups flour
- 1 teaspoon ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1/8 teaspoon salt
- ½ cup molasses
- ½ cup boiling water
Preheat oven to 375°F. Butter and flour a 10-inch tube or bundt pan. (I’d suggest you do this even if the pan is nonstick.)
In a large bowl, cream the butter and sugar. Add the egg. Sift all dry ingredients together; mix water and molasses. Add the dry and the wet alternately to the butter and sugar mixture, about half of each at a time.
Pour batter into the pan, and transfer to the oven. Bake the cake for 35-40 minutes, or until a cake tester, skewer or broom straw inserted in the middle comes out clean. Let cool for 15 minutes in pan, then loosen around the edges and turn out onto a serving platter. Serve either warm or at room temperature.
You’ve got the standards done. Now, hmmm, the dessert that no one has had before. Or the dessert that reminds you of Thanksgivings past. Or just the easy dessert that you can make with the help of willing small hands (that’s the Free-form Apple Pie). Three options:
Here’s to happy memories in the Thanksgiving kitchen!
In my family, pecan pie was not really our thing. Dad made something called Chess Pie, and we fondly referred to it as “pecan pie without the pecans” — which we did not miss at all.
On a troll through Grammy’s marked-up cookbooks, though, I found a recipe for pecan pie that caught my eye. Why? No corn syrup. Most pecan pies are held together with a minor bucket-full of light corn syrup. Not necessarily a bad thing, but I’m a fan of having my sweetness taste like sugar.