Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…
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- 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ginger, ground
- 2 teaspoons cinnamon
- 1 tablespoon of fresh ginger, finely grated (optional)
- 1 cup blueberries (optional summer treat)
- Dash of allspice (optional)
- Dash of nutmeg (optional)
- Dash of cloves (optional)
- 1/2 cup butter, Smart Balance, or apple sauce.
- 1/2 cup firmly packed brown sugar
- 2 teaspoons vanilla
- 1 cup molasses
- 2 eggs
- 1 cup boiling water
- Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
- Mix the dry ingredients in medium bowl; set aside.
- Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
- Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…
* Optional Toppings:
- 2-3 cups whipped cream, flavor with vanilla and/or molasses
- 1 teaspoon of crystalized ginger, chopped (topping)
- 1 cup confectioners sugar for topping (optional)
- Or, fresh lemon sauce, below:
Ingredients (lemon sauce):
- 1 large lemon, juice of
- 1 lemon zest, grated
- 1 1/4 cups boiling water
- 2 tablespoons cornstarch
- 1/2 cup sugar, (or to taste)
- 1 pinch salt
- 2 tablespoons butter, melted
- Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
- In a small bowl, mix cornstarch, sugar and salt together.
- Add water slowly, whisking constantly.
- Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
- Lower heat and simmer for about 5-6 minutes.
- Remove from heat, and stir in fresh lemon juice and melted butter.
- Best served warm, over gingerbread or even fish.
With a little whipped cream and crystalized ginger…