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:
Yum! Gingerbread is my favorite. Love the tart sauce with it.
I just made two of these babies for Thanksgiving dessert and I can't wait to cut into them!!
~Monica
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