I've never had gingerbread before other than gingerbread cookies and by those I mean the ones you use to build the houses so they're not the greatest. To keep the portions small, I quartered the recipe and used my mini loaf pans. As for the egg, I just looked for the smallest large one in the carton instead of trying to divide out an egg into something I don't want to even calculate. I wasn't expecting to like this recipe, but it was delicious (I loved how gingery it was) and the texture was amazing! Moist and soft, dense, but not overly so and best of all, it wasn't like the types of cakes that dried out a few hours later. My cake stayed moist for 3 days.. I couldn't believe it! I'm still curious about why sometimes cakes made with all purpose flour are softer and better textured than those made with cake flour. Could it be the melted chocolate? Almost every chocolate cake I've made has a softer crumb. Or is it the extra liquid? Compared to most recipes, there is more milk (1 cup of milk to 2 cups of flour). Then there's also molasses, which contributes to the liquid and possibily to the soft texture? Since this is the first cake I've made with molasses, I have no idea if molasses has an effect on texture. Maybe it's none of the above and I've finally mastered how not to undermix. Or, am I overanalyzing.. again!..haha. I'm sure the icing was yummy, but I decided to save the calories and dust with some icing sugar (something I've never done before, suprisingly).
Thanks to Heather of Sherry Trifle for choosing this recipe, which can be found on her blog and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!
Your gingerbread looks great. I loved this recipe and I, too, wasn't expecting to.
ReplyDeleteLooks delicious. I really didn't get to try this one, unfortunately, but I am sure the dusting of sugar was the perfect topping.
ReplyDeleteIsn't it wonderful when you are pleasantly surprised by a recipe? This cake did have great texture and moistness. Your sugar on top is so pretty.
ReplyDeleteNancy
darn..i'm thinking i shld have just skipped the chocolate frosting and done the icing sugar instead. What a waste...
ReplyDeleteLet's see...I liked the frosting more than the cake, but would have liked the cake better without the frosting! So I think you found the perfect solution...and it looks so pretty! I loved the fact that the cake was such a good keeper, though...Yours looks wonderful.
ReplyDeleteOOOH!!
ReplyDeleteLooks great. Dusting with the sugar was a creative and smart choice. I thought about skipping the icing, but I didn't. :o) I really liked this one, too.
ReplyDeleteI love the powdered sugar dusting! So gorgeous!
ReplyDeleteSo cute with the confectioners sugar on top.
ReplyDeleteI am so glad that you liked this, Steph! I agree that it was a very moist cake, which was wonderful! It looks so pretty with the dusted sugar on top!
ReplyDeleteOh my, soooo pretty! Mine didn't last long enough to see if it was moist days later, LOL.
ReplyDeletei love the pattern you made on the cake! you did a fantastic job!
ReplyDeleteI loved the icing -- it's always my favorite part of any cake -- but your sugar looks so pretty, especially the striped version!
ReplyDeletewow--these made perfect little loaves!!
ReplyDeleteI love your mini-loaves, and like everyone else, love the idea of the dusting of sugar. They look wonderful! I skipped this week (too many other goodies in the house at the moment), but I'm thinking I definitely need to try it soon. I love moist spice cake!
ReplyDeleteI wasn't sure about this one either, but am SO glad that I made it. So glad that you liked it too!
ReplyDeleteYour cakes are beautiful...I love the design with the powdered sugar! You are so creative!
Oooh pretty! I skipped the icing too, I think the cake was better without it.
ReplyDeleteSo cute! I love how you decorated the cake!
ReplyDeleteI love the cute decoration with the sugar!
ReplyDeleteLove that you cut out some of the calories with the powdered sugar! It looks SO GOOD!
ReplyDeleteI have never made gingerbread cake either. Yours looks gorgeous and moist - like a ginger and chocolate brownie! :D xx
ReplyDeleteI love ginger! Give me a good cup of coffee and four or five pieces of these gingerbreads and I know I'll be in heaven. Just beautiful!
ReplyDeleteThose look wonderful. Love the patterns on the top.
ReplyDeleteSteph, I think you could do it with less butter, just watch the time. I love the diagonal sugar effect. So attractive. Powedered sugar. Oddly enough, I'm going to try it with the correct amount and see if it makes any difference. Thanks for stopping by. I love your blog and your work. Its really great!
ReplyDeleteAmyRuth
You gingerbread looks beautiful and flawless. Great job!
ReplyDeleteThe ginger and chocolate cake sounds really good!
ReplyDeleteThis sounds and looks delicious!
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