Wednesday, December 12, 2007

What Happens when you don't have to cook dinner?

Well I don't know what to do with myself! Normally, we get home from work, change into comfy clothes, I start on dinner, the hubs starts on whatever "project" he has for the night. Well, since I have been cooking dinner since Friday, we have quite a few leftovers which meant, I wasn't allowed to cook dinner.
What to do, What to do...
Ah-ha! I had some buttermilk in the fridge that was going to spoil, I knew I bought it for a reason and that reason was, Ginger Spice Cake with Warmed Cranberry Sauce. I saw this in my Tyler Florence "Real Kitchen" cookbook. I think b/c it had molasses in it I thought I should make. Since the bourbon pecan tart called for 2 Tbsp and the hubs bought a giant jar, well, I need to use it in something!


Ginger Spice Cake with Warmed Cranberry Sauce
Tyler Florence "Real Kitchen"

Ginger Spice Cake
2 cups flour
1 tsp baking soda
1 Tbsp ground ginger
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 egg
1/2 cup molasses
1 cup sugar
1/2 unsalted butter, melted
1 cup buttermilk

Preheat oven to 350F. Coat a 9" round pan with nonstick cooking spray. Cut a circle of parchment to fit the bottom of the pan and place it inside, spray again. Set aside.

Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the eggs, molasses, sugar & butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for one minute after each addition to incorporate ingredients & strengthen the cakes structure. Mix until smooth

Pour the batter into the prepared pan & smooth down the top. Bake for about 35-40minutes or until wooden toothpick comes out clean. Cool completely before removing from pan.

Warm Cranberries
2 cups fresh cranberries
1 cup dried cranberries
2 cups water
2 cups brown sugar, packed
1 tsp allspice
1/2 tsp nutmeg

While the cake is baking, combine all the ingredients in a medium saucepan. Bring to a boil over medium-high heat. Simmer for 20 minutes, stirring occasionally.

Top cake slice with cranberry sauce & sprinkle with powdered sugar.
And we had a luncheon at work so I brought this along with my spinach & artichoke dip.

2 comments:

Nemmie said...

Yum! Gingerbread is my favorite. Love the tart sauce with it.

Monica Ricci said...

I just made two of these babies for Thanksgiving dessert and I can't wait to cut into them!!

~Monica