{Christmas Baking Extravaganza} Traditional Gingerbread

Christmas shopping done! Woop woop! So excited I’ll be able to avoid the malls until the post christmas sales! Let the Christmas Baking Extravaganza continue! (Can you tell I love christmas?)

Traditional Gingerbread | iwanttobake.com

This is the second gingerbread in my Christmas Baking Extravaganza and comes from Smitten Kitchen. This gingerbread is a more traditional gingerbread recipe than the one I posted earlier this week. It also requires a larger bundt tin, preferable a 12 cup one. This is a cake for ginger lovers and both ET and I favoured this one.

Traditional Gingerbread | iwanttobake.com

It’s a very moist cake that’s almost a little chewy in the way a brownie or blondie is. This cake contains a whopping TWO TABLESPOONS of ground ginger; the ginger flavour is the intensity of ginger beer (without that burn). It’s perfect and delicious! I’ve been eating this cake for breakfast, mid-morning snack, tea, dessert…you get the idea. I would strongly recommend giving this cake a try!

Traditional Gingerbread | iwanttobake.com

{Christmas Baking Extravaganza} Traditional Gingerbread

Ingredients

  • 250ml (1 cup) Guinnes
  • 250ml (1 cup) Molasses (not blackstrap)
  • 1/2 tsp Bicarbonate of soda (baking soda)
  • 2 cups Flour
  • 1 1/2 tsp Baking powder
  • 2 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1/4 tsp Nutmeg (ground or freshly grated if available)
  • Pinch of ground cardamom (optional)
  • 3 Eggs
  • 1 cup Packed dark brown sugar
  • 1 cup Sugar
  • 180ml (3/4 cup) Canola oil

Instructions

  • Preheat the oven to 180C (350F) and prepare the bundt tin, either with non-stick cooking spray or using butter and flour. Make sure you cover all areas!
  • Bring the Guinness and molasses to a boil in a small saucepan.
  • Whisk in the baking soda and cool to room temperature.
  • Sift the flour, baking powder and spices together in a large bowl.
  • Whisk the eggs and sugar together in a medium bowl.
  • Whisk the oil into the eggs and sugars, followed by the molasses mixture.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Pour the batter into the prepared bundt tin and bake for 50 minutes, until a skewer inserted in the cake comes out with a few moist crumbs.
  • Cool in the pan for 10 minutes, then turn onto a wire rack and allow to cool completely.
http://iwanttobake.com/2014/12/19/christmas-baking-extravaganza-traditional-gingerbread/

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