When gingerbread is baking the whole house smells good, so make this easy cake when guests come to stay. I like to serve the gingerbread slightly warm as it really brings out the heady flavors. Enjoy it with whipped cream and a little Pear Cranberry Compote (recipe below) or simply on its own. Be sure to read all the tips (including a suggestion for building a trifle) in Baking Together #49: Gingerbread for the Holidays.
Serves 8 to 10
- 1 3/4 cups (7 7/8 ounces) unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1/2 cup (3 1/2 ounces) firmly packed dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (6 ounces) molasses (not blackstrap)
- 1/2 cup (4 ounces) warm water
- Whipped Cream for serving
- Pear Cranberry Compote for serving
1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the bottom of an 8-inch square cake pan. Line the bottom with parchment, then lightly grease and flour the parchment and the sides of the pan.
2. Whisk the flour, ginger, cinnamon, baking powder, salt, baking soda and nutmeg in a medium bowl until well blended. Put the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and slightly fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating until just incorporated after each addition. With the mixer on low speed, gradually pour in the molasses and beat until blended (it might look a bit broken – not to worry!). Add the flour mixture and mix until just blended. Add the warm water and mix on low speed until just blended.
3. Scrape the batter into the prepared pan and spread evenly. Tap the pan on the counter to settle the batter. If you are using a Pyrex pan, arrange a towel on the counter before tapping the pan on top of it. Bake until a toothpick inserted in the center of the cake comes out clean, 37 to 39 minutes.
4. Move the pan to a rack and let cool for 15 to 20 minutes. Run a knife between the cake and the pan to loosen the cake, then invert onto a rack, lift off the pan and peel away the parchment. Arrange the cake right side up and let cool. Serve warm or at room temperature along with a dollop of lightly sweetened whipped cream and a spoonful of the Pear Cranberry Compote. The gingerbread can be cooled completely, covered and stored at room temperature for up to 3 days.
Pear Cranberry Compote
Makes about 2 cups.
- 1 tablespoon unsalted butter
- 1 pound firm-ripe pears, peeled, cored and cut into 1/2 to 3/4-inch pieces
- 3/4 cup (2 5/8 ounces) cranberries, thawed if frozen
- 1/3 cup (1 1/2 ounces) packed dried cranberries
- 1/3 cup (2 3/8 ounces) granulated sugar
- 1/4 cup (2 ounces) water
- 1 1/2 teaspoons finely chopped fresh ginger
- Pinch of table salt
1. In a medium skillet, melt the butter over medium-high heat. Add the pears and cook, stirring, until the juices release and reduce to about 1 tablespoon, 4 to 6 minutes. (Alternativelyyou’re your pears don’t release much juice, cook until just starting to turn lightly brown, about 5 minutes.) Scrape into medium bowl and set aside.
2. In the same skillet (no need to clean), add the fresh cranberries, dried cranberries, sugar, water, ginger and salt and cook over medium-low, stirring frequently, until the cranberries have popped and released their juices and the dried cranberries are tender and plumped, about 4 to 6 minutes. The mixture should be juicy. Slide the pan from the heat and scrape into the pear mixture.
3. Let cool to room temperature. For faster cooling, scrape into a bowl and set over a larger bowl filled with ice, gently stirring and scraping the sides frequently until chilled. The compote can be served warm, room temperature or cold. Cover and refrigerate for up to 3 days.
