make this cake.

i’m almost certain that i’ve figured out my christmas desserts. plural. my aunts are coming for dinner on the 23rd, and then there’s christmas dinner on the 25th. then, we come back to ottawa and do christmas with andrew’s family on the 27th. it’s going to be a lot of fun. and a lot of stress.*

here’s the thing. i’ve had this recipe in my back pocket for a really, really long time. along with a few others that i’m sharing with you, in what will hopefully be not too late to influence your holiday cooking. this started out as a recipe from smitten kitchen (which i have wanted to make for only too long). but i wanted something with ginger, for the season, y’know. candied ginger.

this baby is rich and fluffy and a bit sassy. kind of like my favourite aunt. the icing isn’t necessary. but then again, neither is that second helping of stuffing.

chocolate ginger loaf cake

1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup cocoa powder
1 teaspoon ginger powder
1/2 teaspoon cardamom (if you’ve got it)
6 slices candied ginger, chopped (about 1/4 cup total)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

line a 9x5x3 loaf pan with butter and flour, or parchment.
in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
add the sugars and beat until fluffy
add the egg and beat well, then the milk and vanilla.
sift the flour, cocoa, baking soda, baking powder, ginger, cardamom and salt together into your wet ingredients.
stir in the chopped candied ginger.
scrape down the batter in the bowl, mixing well.

pour the batter into the prepared loaf pan.
bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

cream cheese frosting

1 package cream cheese, softened
1/4 cup unsalted butter, softened
1 cup sifted confectioners sugar
1/2 teaspoon vanilla

mix ingredients on medium speed with electric mixer until smooth.
frost the cake when cool, and sprinkle additional ginger pieces over top.

*see also: 8 hour car ride with this little one. she’s gotten bigger, folks.

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One thought on “make this cake.

  1. i used one of smitten kitchens recipes last year – an apple gingerbread upside down cake – it is to die for. she is brilliant and so are her recipes. i’m gonna try this one … but maybe in the new year … who says gingerbread can’t be a “winter” treat! :0)

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