05 Dec Gingerbread

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Inspired by the season and a great book, we made some spicy gingerbread.

If I had to list my Top Five Favorite things about living in Howard County the Library system would certainly make the list.

We have a great library and I have been a big fan for years. The library provided books and knowledge on gardening, farming, business, cooking… and even babies. (I once picked up so many books on babies when newly pregnant, a stranger asked if I was studying to be a nurse.)

But, there are also great books to read… just for FUN.

I just finished “Delicious” by Ruth Reichl (on Libby- another thing to love about the library!). In the book, the main character, Billie, has an extra-special talent and palate for flavor. She references memories of baking gingerbread with her family and Ruth’s words had me dying to make it. Plus, it just seemed perfect for this time of year.

The flavor is great. Punchy and hot. Not a kids gingerbread. Perfect with a cup of coffee on a cold morning this Christmas season.

It is a little hands on with all the ginger grating, but it’s worth it.


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Gingerbread
 
Ingredients
  • Butter and Flour for the pan
  • 1 TBS whole black peppercorns
  • 1 TBS whole cloves
  • 1 TBS whole cardamom seeds
  • 1 stick cinnamon
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 eggs, plus 1 extra yolk, at room temperature
  • 1 cup sour cream
  • 2 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 inches fresh ginger, grated
  • Grated rind of 2 oranges
  • Soak:
  • ½ cup Bourbon
  • 1½ TBS sugar
  • Glaze:
  • ¾ cup Powered Sugar and juice of one orange
Instructions
  1. Set the oven at 350 degrees.
  2. Butter and flour a 6-cup Bundt pan.
  3. Separately grind the peppercorns, cloves, and cardamom. Measure ¼ teaspoon of each.
  4. Grind the cinnamon stick and measure 1 teaspoon.
  5. In a small bowl, whisk the flour, salt, baking powder, baking soda, pepper, cloves, cardamom, and cinnamon.
  6. In another bowl whisk the eggs, extra yolk, and sour cream.
  7. In a stand mixer or using an electric mixer, cream the butter and sugar for 3 minutes or until light, fluffy, and almost white. Beat in the ginger and orange rind.
  8. Beat the flour mixture into the batter alternately with the sour cream mixture.
  9. Spoon the batter into the pan. Bake for 40 minutes, or until the cake is golden and a skewer inserted into the cake comes out clean.
  10. Leave cake in pan 10 minutes. While sitting, in a small saucepan, combine the bourbon and sugar. Simmer for 4 minutes. It should reduce to about ⅓ cup.
  11. While the cake is still in the pan, brush half of the bourbon mixture onto the bottom. Let the syrup soak in for a few minutes. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.
  12. Combine powdered sugar and orange juice to make glaze and drizzle over cake.

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