Mustard Gingerbread Cake
From choclytcandy 13 years agoIngredients
- 2 1/2 cups sifted cake flour shopping list
- 1 1/4 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 3/4 tsp mustard powder shopping list
- 2 tbs plus 2 tsp ground ginger shopping list
- 2 tsp ground cinnamon shopping list
- 1/4 tsp ground allspice shopping list
- 10 tbs ( 1 1/4 sticks) unsalted butter, at room temperature shopping list
- 1/3 cup (lightly packed) light brown sugar shopping list
- 2 large eggs, at room temperature shopping list
- 3/4 cup unsulphured molasses, at room temperature shopping list
- 1 cup strong brewed coffee shopping list
How to make it
- Preheat oven to 350 degrees and lightly grease a 10-inch springform pan with butter or vegetable oil.
- Sift flour, baking soda, salt, mustard powder, cinnamon, allspice, and ginger together into a medium-size bowl.
- Cream the butter and sugar together in a medium-size bowl on medium speed until light and fluffy, about 2 minutes. Stop the mixer twice scrap down bowl with rubber spatula.
- Add the eggs on at a time to the butter mixture and mix on medium speed after each additon until the eggs are blended but not smooth, 8-10 seconds, 8-10 seconds.
- Add the molasses with the mixer on medium-low speed and mix for 5 seconds, The batter will look separated.
- Add half the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
- Add the remaining dry ingredients on medium-low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold it in by hand with a rubber spatula. Turn the mixer to low and blend until the batter is smooth, 5 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving.
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