Unlike some families, we don�t have a set-in-stone Christmas dinner menu. It really varies year to year. We�ve tried just about every holiday roast imaginable, and I don�t think we�ve even had the exact same side dishes twice, but when it comes to dessert, that�s a whole other story.
The meal must end with this gingerbread cake and it�s glistening lemon glaze. My wife Michele makes this every year, and uses a recipe she adapted from the Silver Palate Cookbook, which despite being very simple, always gets rave reviews.
Of course, she adds a few secret, extra-exotic ingredients (I can�t confirm or deny that one is cardamom), which I didn�t use here, but I�ve always believed married couples should have there own unique gingerbread cake recipes, and mine features a little dash of Chinese five-spice instead.
Was it as good as Michele�s annual Christmas offering? Of course not (see why I�ve stayed happily married for 22 holidays?), but it was very delicious, and I�m sure you�d thoroughly enjoy it. So, if you�re looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Gingerbread ingredients for one 8 or 9-in square cake:
1 2/3 cups all-purpose flour (8-oz by weight)
1 1/4 teaspoon baking soda
2 rounded teaspoons ground ginger (3 if you like it spicier)
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon Chinese five-spice powder
1 egg, beaten
1/2 cup white sugar
1/2 cup dark molasses
1/2 cup vegetable oil
1/2 cup boiling water
*Bake at 350�F or about 35 minutes.
For the glaze:
1 cup powdered sugar
1/4 cup lemon juice
1 tbsp lemon zest
For the glaze:
1 cup powdered sugar
1/4 cup lemon juice
1 tbsp lemon zest
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