This recipe was one I had been eyeing for a while from the beautiful blog Love Comma Cake, by New York–based food writer, recipe developer, and food stylist Samantha Seneviratne. There are a lot of ingredients in this one, but it’s worth every effort once you smell the deliciousness of fresh sticky gingerbread wafting through your kitchen.

I baked this recipe twice. The first time was a slight bake fail. The oven was set on grill when I put them in. I forgot to check the setting as Hero had used the oven last and he had used it to grill something the night before! Which meant….

….Charcoal sticky gingerbread. Personally I don’t mind eating char-burnt things (cripsy end bits of wok fried rice, the leftover bits of korean BBQ etc), but this was a bit too charred, so I sliced off that top charred layer, turned it upside down, dusted it with icing sugar and voila!

Ingredients

  • 1 and a 1/2 sticks unsalted butter, melted
  • 3 cups AP flour
  • 1 tbs ground ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 tsp ground cardamom
  • 1/2 tsp coarse salt
  • 1/4 tsp ground clove
  • 3/4 cup dark brown sugar
  • 3/4 cup honey
  • 1 cup unsulphered blackstrap molasses
  • 1/4 cup finely grated fresh ginger
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 3 large eggs, lightly beaten
  • icing sugar, for serving

Method

  1. Get your oven ready, at 162C, and line your 13 x 9 inch baking tin with baking paper. 
  2. In a medium bowl, whisk flour, ground ginger, cinnamon, baking soda, cardamom, salt and ground clove. 
  3. In a large bowl, whisk melted butter, brown sugar, honey, molasses, and ginger. Stir in sour cream, milk and eggs. 
  4. Pour mixture into your baking tin and bake until a toothpick comes out with some moist crumbs attached. This should take 55 minutes approx. 
  5. Cool completely in baking tin before transferring onto a wire rack. 
  6. Cut into slices and dust with icing sugar to serve. 

The cake was so good I baked it again for the kids’ visit to their old preschool.

This time I baked a round version just to see how it would turn out.

The baking tin was a bit smaller so the cake rose right up out of the tin.

But hey it was delicious and the teachers loved it.

 

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Responses

  1. MilkHoney

    That’s a cake save if ever I saw one LOL. I love that you didn’t just bin the first one. I’ve used a dusting of icing sugar to cover up a bake fail before too 🙂 The second one looks amazing. I love a chunk of gingerbread. You must be the teachers pet now *thumbs up*

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