baking with cofax
I made Impossible Pie tonight: it was dead easy. Looks good, but I have to wait until tomorrow to see how it turned out.
So while we wait, I will share the recipe for Gingerbread Cake I made on Sunday. It came out very moist and very tasty, despite one last-minute substitution.
Preheat oven to 325, grease & flour a bundt cake pan.
Mix in a large bowl:
1 cup vegetable oil
.5 cup white sugar
.5 cup light brown sugar, packed
1 cup mild molasses (I used blackstrap, which was a bit too strong)
Add 3 large eggs, whisk until smooth.
Stir in: .75 cup peeled & minced fresh ginger (about 4 oz)
In a different bowl, mix together:
2.5 cups flour
1 tsp cinnamon
.25 tsp cloves
.25 tsp nutmeg
.5 tsp dry mustard
.5 tsp salt
Add the flour mixture to the wet mixture, whisk until combined.
Stir 2 tsp baking soda into 1 cup boiling water until baking soda dissolves; whisk into batter.
Pour into pan and bake 50-60 minutes.
It goes well with a caramel sauce or whipped cream.
Hmm, I really need a baking icon.
Crossposted from DW, where there are
comments; comment here or there.
So while we wait, I will share the recipe for Gingerbread Cake I made on Sunday. It came out very moist and very tasty, despite one last-minute substitution.
Preheat oven to 325, grease & flour a bundt cake pan.
Mix in a large bowl:
1 cup vegetable oil
.5 cup white sugar
.5 cup light brown sugar, packed
1 cup mild molasses (I used blackstrap, which was a bit too strong)
Add 3 large eggs, whisk until smooth.
Stir in: .75 cup peeled & minced fresh ginger (about 4 oz)
In a different bowl, mix together:
2.5 cups flour
1 tsp cinnamon
.25 tsp cloves
.25 tsp nutmeg
.5 tsp dry mustard
.5 tsp salt
Add the flour mixture to the wet mixture, whisk until combined.
Stir 2 tsp baking soda into 1 cup boiling water until baking soda dissolves; whisk into batter.
Pour into pan and bake 50-60 minutes.
It goes well with a caramel sauce or whipped cream.
Hmm, I really need a baking icon.
Crossposted from DW, where there are
comments; comment here or there.