Old Fashioned Gingerbread / Thanksgiving 2013

A traditional gingerbread cake with two sauce options.


3 C flour
1 1/2 tsp baking powder
4 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3/4 tsp baking soda
3/4 tsp salt
3/4 C butter, room temperature
3/4 C brown sugar
2 eggs
1 C dark molasses
4 tsp grated orange zest
1 C + 2TBS  buttermilk
1/2 C crystallized ginger

Butter a 9"X 13" baking dish
preheat the oven to 350 degrees

In a bowl, sift:
flour
baking powder
all of the spices
baking soda
salt

In a bowl, with a hand mixer:
butter, until fluffy, 2 minutes
Add brown sugar, beat 2 minutes
Add eggs, one at a time
Add molasses
Add orange zest
Mix dry ingredients into wet ingredients in 3 batches.
Alternating with buttermilk, beginning and ending with dry ingredients
Fold in ginger

Pour batter into prepared pan
Bake at 350 degrees for 50 minutes
Cool completely on a wire rack
Cut into squares to serve
Garnish with Whipped Cream or serve with a sauce.

Apple Brandy Sauce:

1/4 C sugar
1/4 C brown sugar
1/2 C heavy cream
2 TBS light corn syrup
dash of salt
3 TBS Brandy
1/2 tsp vanilla

In a sauce pan:
All ingredients
cook on medium high stirring constantly until it begins to boil.
Reduce heat to medium low and cook for 6 minutes
Remove and cool


Eggnog Sauce

2 C Eggnog
t tsp vanilla
5 egg yolks
1/2 C sugar

In a saucepan:
Eggnog
vanilla
simmer gently on medium low

In a bowl, whisk egg yolks and sugar until smooth.
Whisk in a bit of the hot eggnog
Add the entire egg mixture into the hot eggnog.

Over medium heat, stir constantly until it coats the back of a spoon, about 8 minutes.
Transfer to a bowl and cover the surface with plastic wrap.
Refrigerate until ready to use, up to 2 days.
Reheat and serve warm with gingerbread cake.


Enjoy!
Peace in the Kitchen