Is it weird that I’ve never made gingerbread before? I don’t mean icing gingerbread men or decorating a gingerbread house. I mean baking gingerbread, that dark, sticky, spicy, Christmassy cake. Could it be because I’m Canadian? I don’t think of gingerbread looming large in a chilly Canadian December – to me gingerbread cake is an exceptionally English Christmas treat. I could be wrong, of course. Where are you from? Do you make gingerbread?
For a first attempt I’d say I did pretty well. The reason being that I went straight to that source of culinary excellence, Smitten Kitchen. A Smitten Kitchen recipe very rarely lets me down and this one definitely didn’t. The cake is really gutsy (I doubt it would be high on a four year old’s list of favourite things to eat) so if you’re one of those people who doubles the spices in recipes, you’ll love this cake.
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The one thing that could be improved, I think, is its moistness. Don’t get me wrong, the cake is moist, but I like my gingerbread to have almost a wettish, pudding-like consistency. (A lovely lemon and sugar glaze doused over the cake would also not go amiss – I love the way light lemon complements deep, dark gingerbread.)
If you, like me, are a gingerbread neophyte, I urge you to go for it. Or if you’re an old hand, tell me about your favourite recipe! I’m all ears.
Gramercy Tavern’s Gingerbread
Recipe at Smitten Kitchen