Cake > Gingerbreads

Tansy-Gingerbread Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup fresh tansy leaves, chopped

Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.

2. In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and spices. Mix well and set aside.

3. In another mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Stir in the honey and molasses.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Fold in the chopped tansy leaves.

8. Pour the batter into the prepared cake pan and smooth the top with a spatula.

9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

10. Remove from the oven and let cool in the pan for 10 minutes.

11. Remove the cake from the pan and let cool completely on a wire rack.

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Preheat oven to 350°F (175°C)
Serving size:
Serves 8-10 people

Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Fiber: 1g
Sodium: 220mg

Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Brown sugar can be substituted with granulated sugar.
- Fresh tansy leaves can be substituted with dried tansy leaves.

- Add chopped nuts or raisins to the batter for added texture.
- Top the cake with a cream cheese frosting or whipped cream.
- Add a tablespoon of orange zest for a citrusy twist.

Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from crumbling.

Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.

Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream.

- Fresh tansy leaves
- Candied ginger

- Hot tea or coffee

Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables

Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes.

Food safety advice:
- Make sure to wash the tansy leaves thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent it from spoiling.

Food history:
- Gingerbread cake has been a popular dessert since the Middle Ages.
- Tansy has been used in traditional medicine for centuries and is believed to have anti-inflammatory properties.

Flavor profiles:
- The cake has a warm and spicy flavor with a subtle herbal note from the tansy leaves.

Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.

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Taste: Sweet, Spicy, Aromatic, Rich, Moist