Skip to main content

Gingerbread Cake #TheCakeSliceBakers


Here we are the November 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd. I can't believe that we're already almost through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!



Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for November 2021 were ~ 

Cranberry-Walnut Coffee Cake

I will always choose gingerbread when it's an option! Every. Single. Time.
 

Ingredients
  • 1-1/2 cups flour
  • 3 Tablespoons organic granulated sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 6 Tablespoons butter, melted
  • 1/2 cup molasses
  • 3 Tablespoons hot water
  • 1 egg
  • 2/3 cup buttermilk
  • 1/2 cup chopped candied ginger
  • Also needed: two 6-inch cake pans, parchment paper cut to fit in the bottom of the pans, caramel, powdered sugar, and granulated caramel

Procedure
Preheat oven to 350 degrees Fahrenheit. Butter baking pans, line with parchment paper, and set aside.

Whisk together the flour, sugar, baking soda, and spices. In a large mixing bowl, whisk together the butter, molasses, hot water, egg, and buttermilk until smooth and combined. Add in the dry ingredients and stir until just moistened. Fold in the candied ginger.

Divide the batter between the two pans and bake in the preheated oven for 20 to 25 minutes. Let the cakes cool in the pan for 5 minutes before inverting and letting cool completely on a wire rack.

To assemble. Place one layer on a serving platter. Smear a layer of caramel over the cake layer and top it with the second layer. Sprinkle with powdered sugar and granulated caramel. Serve immediately.

That's a wrap for the November #TheCakeSliceBakers. We'll be back in December with a 'free bake.' I think that means I get to pick any of the cakes I haven't tried. Stay tuned!

Comments

  1. I'd definitely like a large slice of that cake. I love all those dark spices and I bet it smelled amazing as it was baking.

    ReplyDelete
  2. That looks beautiful, and I bet it tasted great, too.

    ReplyDelete
  3. The caramel filling was a great idea Cam. Your cake looks amazing.

    ReplyDelete
  4. Wow, this looks so so good! I bet the caramel took it over the top!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an