Smells from Christmas past....

 

One of the favorite smells to experience during the holiday other than the smell of the Christmas tree in your home is the smell of baking coming from the kitchen.  You enjoy the scent of warm sugar cookies baking in the oven or your favorite pie. This year I decided to reach back into Christmas past and try once again recipes long forgotten like rice pudding or a warm gingerbread cake with warm lemon sauce. I decided on the gingerbread cake, it smells delicious.

Gingerbread Cake:

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup 113 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

2 large eggs

Zest of 1 lemon (outer yellow skin of lemon)

1/2 cup (120 ml) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

1 cup (240 ml) milk

Lemon Icing: (Optional)

1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar

2 - 2 1/2 tablespoons fresh lemon juice

Read more: http://www.joyofbaking.com/GingerbreadCake.html#ixzz1h3wSPqYM

Gingerbread Cake:

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.

In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the lemon zest and molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.  Beat just until incorporated.

Pour the batter into the prepared pan and smooth the top with an offset spatula.  Bake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.  Let cool completely and then, if desired, frost with the Lemon Icing.

Lemon Icing:  Mix together the sifted confectioners' sugar and lemon juice until smooth.  (The icing should be thick but still spreadable.)  Pour the icing onto the center of the cake and spread with an offset spatula.  Some of the icing will drip down the sides of the cake. 

This cake will keep for several days at room temperature.   Can serve with softly whipped cream, lemon curd, or slices of apples sauteed in a little butter and sugar.

Makes one - 9 inch (23 cm) cake

Read more: http://www.joyofbaking.com/GingerbreadCake.html#ixzz1h3wGoCd8  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm) sides.