gingerbread cake.

Oh, Portland- you've surprised us this year. Instead of the usual couple inches of snow during January, you have covered yourself with a very thick blanket of snow mid-December and have been wearing it for a week now. When I looked out our bedroom window yesterday morning, I couldn't believe it was the same old street I have been looking down upon the past few years. It looks like an image from an old Christmas movie: families bundled up in big coats and scarves, holiday lights strung on houses, and snow everywhere. I must say, I am quite smitten with this change in you and quite sad that I am going to be missing out on the white Christmas you are surely to bring as I pack up and head out to sunny California tomorrow.

Do you know what's delicious during days like this? Homemade gingerbread cake with cups of black tea. I baked one a couple of days ago using one of my favorite recipes and have been enjoying it greatly. What better way to spend a snowy morning then with warm blankets, cake and tea with cream & honey, and the murmur of a cozy house.



Gingerbread Snacking Cake: from Martha Stewart Living

Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed brown sugar
1 cup unsulfured molasses (I ran out and used 1/2 cup molasses and 1/2 cup pure maple syrup and it worked perfectly)
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting

Directions:

Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside.

In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

With an an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.