Sourdough Gingerbread Cake

Here is something different  in sourdough cookery….Gingerbread Cake. Don’t skimp on the butter or try to use less sugar, just bake it up how it is presented here and you will love it! The center of the cake always sinks down a bit, that is the part everyone fights over,as it is thick, dense, rich and satisfying. So don’t be annoyed when you see it sinking down a bit. Also this cake is WAY better the next day. So plan on baking it up one day and letting it set until the next day to serve. It gets richer flavored and denser in the bite quality.

Sourdough Gingerbread Cake:

In large bowl( bowl#1 )cream together using a whip:

  1. Brown Sugar- 7.7 oz
  2. Dark Molasses- 11.4 oz
  3. Soft Butter – 8 oz

Then add to the same bowl:

  1. 2 large eggs- 3.5 oz
  2. Sourdough starter @ 100% hydration- 9 oz

Whip together until creamy and smooth. Then:

In bowl #2 stir together well:

  1. All Purpose flour- 5 oz
  2. Whole wheat flour- 2 oz
  3. Ground Ginger- 1 Tablespoon- .3 oz
  4. Ground Cinnamon- 2 teaspoons- .2 oz
  5. Baking Powder- 2 teaspoons- .4 oz

In  bowl 3 (small bowl) mix together:

  1. Hot water (around 117F) – 3.5 oz
  2. Baking Soda- 1 teaspoon – .2 oz

Add the contents of bowl #3 to bowl #1 and beat well with whip.

Next add contents of bowl #2, the dry ingredients to bowl #1 and whip the dry ingredients in just until smooth and creamy.

Pour the batter into a greased 9 x 13″ pan and bake at 350F for approximately 45 minutes. Check the center part to see if it is done by pressing lightly with your finger , if it springs back it is done, also insert a small sharp blade into the cake, if it comes out clean it is done. Cool completely until the next day. Serve with whipped cream or your favorite lemon or hard sauce.

17 Responses to 'Sourdough Gingerbread Cake'

  1. Patty says:

    Girl, you are amazing. My mouth is so watering! Thanks for sharing your creative genius with all of us.

  2. drfugawe says:

    Oh Teresa, this looks super good – it’s on my short list.
    Thanks for another goodie.
    john

  3. dh says:

    Hey, I enjoyed your article it is very informative.

  4. Patty says:

    I made it tonight–all was looking great but I think I blew it by rotating the pan after about a half an hour of cooking: when I did the center looked all fluffed up but when I took it out later that had caved in. I think the jiggling in the rotation was too much for the undeveloped dough to handle. Do think that was my mistake? I haven’t tasted it yet–following your recommendation to let it wait until tomorrow!

  5. Hi Patty, yes, I do not move it except maybe towards the end. However, it will sink in the middle no matter what you do,Usually not too much though. Don’t worry about it, you will be raving about it sunk in or not, it is that good.

    Let me know how you like it.

  6. Patty says:

    You’re right–it was amazing. My whole family LOVED it, especially my husband and the one older (22) son who was here to try it–they went crazy for this! I’ll be baking it again.

  7. I am glad your family liked it!

  8. drfugawe says:

    Teresa,
    I baked this up, and I think it may be the single best gingerbread I’ve ever made! Or tasted, for that matter. I will be saving this one – many thanks.

    BTW, recently I began converting many of my old favorite quick breads to sourdough – with interesting results – so far, cornbread is my favorite, as here: http://drfugawe.wordpress.com/2010/03/23/but-can-you-come-home-again/
    It came out a fantastic improvement – have you done this one yet?

  9. Thanks DrFugawe, I had the same opinion but of course I couldn’t say it with modesty. I do have a terrific tasting cornbread recipe, but it is part of the book recipes. I am happy to see you experimenting with quick sourdough recipes. And I enjoyed reading your article…

  10. dick says:

    I have a family recipe for gingerbread cake using freshly grated ginger root. Think I could replace the ground ginger in this recipe with freshly grated ginger root without changing anything else? I would think it would make it even better. I know the cake we make without the sourdough is fabulous, much more gingery flavor thank cake with ground ginger. My recipe makes an 8×8 inch cake and uses 3 tbsp of grated ginger root.

  11. northwestsourdough says:

    I am not sure Dick, but if you do, I would like you to come back and let me know if it worked out. Sometimes the spices interfere with the action of the sourdough microorganisms, but in this case the rising is due to chemical leavening anyway, so it shouldn’t matter.

    Good luck!

    Teresa

  12. narf7 says:

    Another one! Oh YUM! Herman…you are most definately going to be resurected this time…you and your offspring are going to have to keep me in this cake forever :)

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