I have an obsession with spiced baked goods. When I see ‘cinnamon’, ‘nutmeg’, ‘ginger’, ‘black pepper’ in recipes, I want to make it and eat it right there and then.
I came across this nearly 6-year old recipe for gingerbread loaf, from one of my favorite recipe haunts, Chow.com, and told my sister that we were baking this. Of course, as usual, I didn’t have half the spices required so we substituted a couple of things, and the cake still turned out delicious (go check the original recipe for the original spices – but the beauty with spiced cakes is that you can substitute a few spices, and they will work out pretty well).
Make it, make it now. It’s really good by itself, or with some ice cream, or a cup of coffee.
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon mixed spices (cloves, nutmeg, coriander, dill) - you can use allspice as well
- 1/2 cup well-shaken low-fat buttermilk
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 cup packed dark brown sugar
- Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
- Combine flour, ginger, baking soda, cinnamon, salt, and mixed spices in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
- Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
- Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
- Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 40 minutes.
- Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
ABOUT ALISON: Alison Lee is the co-editor of the upcoming anthology, Multiples Illuminated: An Anthology of Stories and Advice from Parents of Twins, Triplets or More. In another life, Alison was a PR and marketing professional. After a 10-year career in various PR agencies and of the world’s biggest sports brands, she traded in product launches and world travel, for sippy cups, diapers, and breastfeeding. Alison is a former blogger (Writing, Wishing), and her writing has been featured on Mamalode, On Parenting at The Washington Post, The Huffington Post, Everyday Family, Scary Mommy, and DrGreene.com. She is one of 35 essayists in the anthology, My Other Ex: Women’s True Stories of Leaving and Losing Friends. In 2012, she founded Little Love Media, a social media consultancy specializing in blog book tours, and because she doesn’t sleep, is the Submissions Editor at BonBon Break. Alison lives in Kuala Lumpur, Malaysia, with her husband and four children (two boys and boy/ girl twins). Follow her on Twitter, Pinterest, Google +, Instagram and LinkedIn.