Gingerbread Snacking Cake for Boxing Day Kaffee & Küchen

As previously mentioned we decided to have a bunch of friends over for Boxing Day Kaffee & Küchen – Coffee & Cake.

One of the items I made was a Gingerbread Snacking Cake adapted from Martha Stewart.

For this recipe I used:

8 Tablespoons – 1 Stick – 4 Ounces of Unsalted Butter – room temperature – tip here
2 1/2 Cups of All purpose Flour – plus more for the pan
1 Cup of Boiling Water
2 Teaspoons of Baking Soda
2 Teaspoons of Ground Ginger
1/2 Teaspoon of Ground Cloves
1/2 Teaspoon of Ground Nutmeg
1/2 Teaspoon of Salt
2 Teaspoons of Baking Powder
2/3 Cup of Whey Low Gold – brown sugar substitute
1 Tablespoon of Freshly Grated Ginger
2 Large Eggs – lightly beaten
Icing Sugar for dusting

I started by buttering and flouring a 9″ x 13″ glass baking pan, heating the oven to 350˚F, and boiling the water and mixing it with the baking soda and setting it aside.

Gingerbread Snacking Cake – Boiling Water & Baking Soda

Then I grated the fresh ginger with a micro plane. Be sure to add the accumulated juice too!

Gingerbread Snacking Cake – Grated Ginger

I gathered and measured the rest of the ingredients so that I could mix the cake quickly.

Gingerbread Snacking Cake -The Ingredients

 In a medium bowl I sifted all of the rest of the dry ingredients together and set the bowl aside.

Gingerbread Snacking Cake – Sifting the Dry Ingredients

 In a large bowl with a hand mixer I creamed the butter until light and fluffy.

Gingerbread Snacking Cake – Adding the Whey Low Gold to the Creamed Butter

Next it was time to add the Whey Low Gold and continue to mix until light and fluffy.

Gingerbread Snacking Cake – After creaming the Whey Low

I added the molasses and grated ginger until well mixed.

Gingerbread Snacking Cake – Adding the Molasses and Grated Ginger

Gingerbread Snacking Cake -Molasses mixed in

In an unusual twist, the flour was added (before the egg) and mixed in.

Gingerbread Snacking Cake – Adding the Flour

Then it was time for the eggs. An unusual method. If you know why… do leave me a comment.

Gingerbread Snacking Cake – Adding the Eggs

I finished off the batter by hand with a spatula the batter in the prepared 9″ x 13″ pan and smoothed it out.

Gingerbread Snacking Cake -Ready for the Oven

Then it was off to the oven for 30 minutes. Cooled thoroughly and dusted with icing sugar.

Bakers Notes:

  • The next time I use Whey Low Gold for this recipe I will add an extra tablespoon of butter and and extra 1/2 teaspoon of baking soda. Whey Low can make things a little gummy or dry.

Happy Baking!

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