Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup chopped crystallized ginger
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and egg until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the buttermilk and mix until just combined.
6. Fold in the crystallized ginger.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 11g
Carbohydrates: 44g
Protein: 4g
Substitutions for Ingredients
- Butter: margarine, vegetable shortening, or coconut oil
- Brown sugar: white sugar, coconut sugar, or maple syrup
- Molasses: honey, maple syrup, or dark corn syrup
- Buttermilk: plain yogurt or milk with 1 tablespoon of lemon juice or white vinegar
- Crystallized ginger: fresh ginger, dried ginger, or ground ginger
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter
- Use a different type of molasses, such as blackstrap or light molasses
- Add 1 teaspoon of ground nutmeg or allspice to the dry ingredients
Tips and Tricks:
- Make sure to measure the ingredients accurately for best results.
- Use room temperature ingredients for best results.
- Be sure to grease and flour the pan before adding the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Drizzle the cake with a simple glaze made of powdered sugar and milk.
Garnishes:
- Chopped nuts
- Dried fruit
- Candied ginger
- Whipped cream
- Ice cream
Pairings:
- Hot tea
- Coffee
- Spiced cider
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk or milk to the batter.
- If the cake is too moist, bake it for an additional 5 minutes.
Food Safety Advice:
- Be sure to use clean utensils and bowls when preparing the cake.
- Store the cake in an airtight container at room temperature.
Food History:
Gingerbread has been around since the Middle Ages, when it was used as a medicinal remedy. It was originally made with honey and spices, and was used to make cakes, cookies, and other desserts.
Flavor Profiles:
Gingerbread Hevva Cake has a sweet, spiced flavor with hints of ginger and cinnamon.
Serving Suggestions:
Gingerbread Hevva Cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A