I love gingerbread so much that over the summer I found gingerbread lip balm, bought it, and then saved using it until last week. Ya know, so I’d only use it “in season.” I also love a good gingerbread latte. Look how cute this one is from Costa Coffee! Ryan said the gingerbread man looks so happy, but he doesn’t know he’s about to be submerged in hot liquid. And of course gingerbread cookies for Christmas. This year, I want to try and make a gingerbread house from scratch. However, as much as I love gingerbread, I’d never had it in a bready-cakey form. Obviously, that had to be remedied so I made a gingerbread cake.

If you haven’t had gingerbread cake before, please try this recipe. It is so moist, even four or five days after making it. The batter is actually pretty liquidy when finished, so that probably contributes to its moistness. The best part though is that this cake is jam packed with flavor. It has Guinness (or whatever stout you prefer) and for me, that gives it “chocolate notes” without it actually having chocolate. I know that might sound like the pretentious sort of thing you say about wine, but there are flavors in the cake that remind me of the richness of chocolate. I also think the Guinness adds just a slight edge of bitterness, which is nice because it keeps the cake from being too sweet (which most holiday cakes are).

But, a lot of the flavor comes from the fresh and ground ginger, cinnamon, molasses, and pepper. I love this combination of flavors. It is warming, intense on my taste buds, and makes me feel like holiday cheer is nearby. This cake has real presence. This is not a cake you absentmindedly scarf down, and later can’t recall what it tastes like, but all you know is that your teeth are coated in sugar. This cake is different. This cake says hey, I’m here, step into Christmas. This is the cake that is so full of character and quality that you only need a small piece to feel happy, satisfied, and full of holiday spirit. Warning: If you serve this at a party, let people know what it is so they don’t expect a brownie and then end up with an unexpected (but awesome) flavor shock.

I recommend serving it with a cloud of whipped cream because the light sweetness helps mellow out the cake. Or, better yet. Cozy up on the couch with a blanket, your favorite movie, and a cup of herbal tea. I don’t think you could have a more relaxing and pleasant afternoon.

I got this recipe from KCET, a California TV station, but originally it comes from America’s Test Kitchen.

Messy level: Three spoons. For the batter you need a sauce pan, two bowls, and the baking pan. It’s a lot of dishes! Also, molasses is always messy and buttering and flouring a pan can lead to spills. It’s not a daunting mess – you won’t have a ruined counter or apron, but it’s definitely not a one bowl cake.

Gingerbread Cake

 

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Ingredients

• ¾ cup Guiness (or stout of your choice)
• ½ teaspoon baking soda
• ⅔ cup molasses
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1½ cups all-purpose flour, plus extra for dusting pan
• 2 tablespoons ground ginger
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tablespoon grated fresh ginger
• powdered sugar (optional for dusting)
• whipped cream (optional, but highly recommended, for a side)

Instructions

1. Heat oven to 350/180°.
2. Butter and flour 8-inch square baking pan.
3. In a medium sauce pan, bring Guiness to boil over medium heat. Stir occasionally.
4. When it's come to a boil, remove from heat and stir in baking soda. The Guiness will foam up. When the foam stops, stir in molasses, brown sugar, and granulated sugar. Stir until dissolved. It might like dissolved, but stir a bit more, I found the molasses deceiving.
5. In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon.
6. Pour the stout mixture into a medium bowl. Whisk eggs, oil, and grated ginger into the stout mixture. (You can do this all in the sauce pan if you want, but I don't want you scratching your pan)
7. Take wet mixture and whisk it into flour mixture in thirds. Each time you add, stir until completely smooth before adding more.
8. Pour batter into prepared pan. Tap pan against counter 3 or 4 times to remove air bubbles. Bake for 35 to 45 minutes. A toothpick inserted in the middle should come out clean and the top should be a bit firm.
9. Cool cake in pan.
10. When cool, sprinkle with powdered sugar, if using. Then cut into squares and serve with a dollop of whipped cream, if using.

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These cookies are lovely because they taste and smell like all the best part of the holidays. Making these, and baking these, made me feel like I was walking through a Christmas market drinking cider. They evoke a sense memory that is soothing and makes me feel like I’m snuggled in a blanket. But in all honesty, they don’t taste too strongly of pumpkin. It’s no matter though because in addition to pumpkin there are chocolate chips, dried cranberries, pumpkin pie spice, and molasses (which is called dark treacle here). See, it has all the yummy flavors of autumn.

The cookie batter is  little weird because it is soft and sticky. It is less easy to manage than a regular chocolate chip cookie batter. It also calls for melted butter, and I’m not sure why because I didn’t create this recipe, it’s from Sally’s Baking Addiction. The thing about the melted butter is, when I melted it and it cooled it the cookies came out thicker and more cakey. When I melted the butter, but mixed it hot, the cookies came out thinner and softer. I don’t really know the science of why this works, but this is my observation. I just started my job at the Science Museum, so I feel a little bad not knowing the science and just asking us all to accept some sort of baking mystery. But, I did do some research and it seems like other bakers have had the same experience. What I remember from making gluten-free cookies is that melted butter helps wet what could be a dry mixture and help activate the protein structures. How that makes the cookies spread, I don’t know. I’ll look into it and get back to you.

If you try it, let me know how it goes for you. But, do with this information what you will, the main effect is on texture. The delicious flavor is there regardless. Also, for those visual learners among you, check out the difference in texture in the photos below.

What’s most important thought, is that you make these cookies. You should definitely make them if you’re having people over! Your home will smell amazing and everyone will be happy because there will be cookies.

Messy level: Ordinarily I would give basic drop cookies 1 spoon, since they are easy to mix in a bowl or two. These cookies are two spoons because the batter is sticky and so it gets all over your hands as you put the cookies on the sheet to bake. Also, molasses is a pain to measure and pour. A good tip is to spray your measuring spoon with some cooking spray, then pour in the molasses. The molasses will slip right out and won’t be stuck in the spoon! 

Pumpkin Oatmeal Cookies with Chocolate Chips and Cranberries

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Delicious cookies that have all the flavors of autumn

Author: Sally's Baking Addiction

Serves: 24

Ingredients

• 2 cups + 1 tbsp all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• 1 heaping tsp pumpkin pie spice
• ½ tsp salt
• 1½ cups old-fashioned rolled oats
• 8 oz unsalted butter, melted
• ¼ cup dark molasses
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 egg yolk
• ¾ cup pumpkin puree
• 1 teaspoon vanilla extract
• chocolate chips and dried cranberries - a combo up to a total of 1½ cups.

Instructions

1. Preheat oven to 350°/180°.
2. Line a baking sheet with parchment paper.
3. If you'd like the cookies thicker, melt the butter now. If you want them thin, don't melt the butter yet.
4. In a large bowl, mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Once well mixed, fold in the oats.
5. If you want your cookies thin, melt the butter now.
6. In a medium bowl, whisk the butter, molasses and both sugars.
7. Once combined, stir in the egg.
8. Now add the pumpkin and vanilla to the sugary-egg mixture.
9. Pour the wet ingredients into the dry ingredients and gently mix.
10. Add in your chocolate chips and dried cranberries.
11. Scoop about 1-2 tbsp of dough onto the prepared sheets. Give the batter enough space to spread.
12. Bake the cookies for 13-15 minutes.
13. Allow the cookies to cool completely on the baking sheets.

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