It’s Christmas already and its time to get on with our festive baking with this Gingerbread Cake recipe!
So, I hope you have soaked your dried nuts and fruits for your much-awaited Christmas Cake. If you haven’t then there’s still some time to do so. Just follow this link for Christmas Cake Fruit Mix process and also read about the history of doing this.
For me, Christmas baking isn’t just about moist plum cakes, but it includes much more, like this Gingerbread Cake recipe without molasses. Instead, I have a cheat way of using homemade Caramel syrup that gives this cake the exact color as an old-fashioned Gingerbread Cake has. It is a mildly spiced cake which includes the warmth of the flavor of ginger and some other aromatic spices.
Quite frankly I find this moist Gingerbread cake so apt for this season that I normally bake it 3-4 times around x-mas. When Delhi, where I stay, is dark and gloomy towards the end of year, this cake makes perfect sense with a cup of Hot Chocolate and a snugly warm blanket.
I am not a very big fan of overtly sweet cakes as I find them unappetizing after icing with some buttercream. Now, normally a Gingerbread Cake needs no frosting, but I always go for some because it’s Christmas, after all. And we are all allowed to indulge a bit over festive season.
So, here’s the recipe which is actually a no-brainer and damn easy to bake around this time. I have included the recipe for Caramel Syrup which I have used for giving this cake a tinge of dark color.
- 1 cup All Purpose Flour With 2 tbsp of it replaced with equal amount of Cornflour
- 1/3 cup Refined Oil
- 1/3 cup Granulated Sugar
- 1 tsp Baking Powder
- ¼ cup Milk
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 tbsp Ginger Paste
- 2 Cloves
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 2 tbsp Caramel Syrup
- 1/2 cup Sugar
- 1/4 cup Water
Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
Add oil, ginger paste, caramel syrup and vanilla extract to the eggs and whisk them vigorously till light and airy.
Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
Now, pour the batter in a slightly oiled and floured cake tin and bake it at 175c for 15-20 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
Serve this cake as it is or drizzle it with a glaze. Or, if you are feeling fancy then you can frost it with whipped cream or cream-cheese frosting.
Take a heavy bottom pan and put the sugar and water in it. Put it on medium heat and allow it to melt and boil.
Do not stir or even put a spoon in it. If need be give a gentle swirl once in a while to make in a homogeneous mix.
Once you see the edge of the liquid bubbling, and the sugar has melted completely thus giving the syrup and dark brown colour, turn the heat off. Do not touch the syrup as it is extremely hot.
Allow it to cool down completely before handling. Once it has cooled down, store it in a jar.