A traditional American dessert. Gingerbread has always been a favorite at the Cafe, and it is always a winner with children. We like to pour a fruit sauce onto a dessert plate followed by a slice of Gingerbread and a dollop of whipped cream. It is very moist, making it a cake that keeps well. Serve it for brunch as well as for dessert.
INGREDIENTS:
GINGERBREAD
- 1 cup butter, room temperature or ½ cup butter and ½ cup vegetable oil
- 1 cup honey
- ¾ cup dark molasses (not blackstrap)
- ¾ cup boiling water
- 3 large eggs
- 2 ¾ cups unbleached white flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
APPLE OR PEAR SAUCE
- 4 medium apples or pears
- ½ cup apple juice
- 1 tablespoon honey
- ¼ teaspoon cinnamon
- 2 tablespoons lemon juice (optional)
- ¼ cup white wine (optional)
INSTRUCTIONS:
GINGERBREAD
- Cut butter into small pieces, and combine it with honey and molasses in a large mixing bowl. Pour boiling water into bowl, and stir until butter melts. Set aside to cool.
- Add eggs to cooled butter mixture. Beat well.
- In a separate bowl, combine dry ingredients. Stir into wet mixture, and beat until smooth.
- Pour batter into a buttered 9 x 13-inch pan or two 9-inch cake pans.
- Bake at 325° for 50 to 60 minutes. Test with a cake tester. It should come out clean.
- Serve with sweetened whipped cream or with Apple or Pear Sauce or pureed strawberries.
APPLE OR PEAR SAUCE
- Peel fruit. Core, and cut into chunks. Cook fruit in juice until very soft. Add honey, cinnamon, and lemon juice. Puree fruit mixture in a blender until smooth.
- If you are using wine, return the sauce to the saucepan, and add the wine. Simmer gently for 3 to 5 minutes.
- Serve warm or at room temperature.
- Makes 2 cups.
