Savor The Earth

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Gingerbread March 28, 2010

Filed under: cake,easy,locavore — Austin Frugal Foodie @ 9:12 pm

nice hat, lady

Spring cleaning, interrupted.  Not much accomplished around the house last week—I definitely fell behind in my efforts to clear out last year’s (last decade’s!) old food.  When my appetite recovered, the first treat I wanted to enjoy-up was that opened pint of Organic Valley heavy cream.  So I baked some gingerbread as an excuse to rest under a dollop.  Read into that what you will, but this here unrefined cake comes out just coarse enough to luxuriate in a slumming slap of whoop cream (Forgive me.  I’ve been out of commission.)  Lightly sweetened with a bit of turbinado and aromatized with Maker’s Mark-based homemade vanilla extract, my chantilly made a dainty lady out of a wholesome dessert.

TEXAS ENOUGH GINGERBREAD makes one 11″ X 7″ panful

  • 2½ ounces (5 Tablespoons) organic butter, softened.  I love Organic ValleyClick for a coupon.
  • ½ teaspoon salt.  I use Real Salt.
  • 1 heaping Tablespoon grated fresh domestic organic ginger root (don’t bother to peel it), or 1½ teaspoons ground dried ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • fresh zest of a Texas lemon or orange, optional
  • 1/3 cup local honey.  Good Flow‘s my standard brand.  We can enjoy so many yummy hunnys in Central Texas!
  • 2/3 cup cane syrup.  Fain’s or Steen’s.  Or you can use molasses.
  • 1 local egg
  • 242 grams Richardson Farms whole wheat flour, most of the bran sifted out
  • 1 teaspoon baking soda, sieved
  • ¾ cup local milk.  I like goat milk from Swede Farm Dairy or Wateroak Farm.

Cream the butter, salt, fresh ginger, ground spices and zest, if using .  Beat in the egg.  Beat in the honey and syrup.  Combine the flour and baking soda and mix into the batter in two additions alternately with the milk, beginning and ending with the flour.  Pour the batter into a greased and floured 11″ X 7″ pan (old-fashioned brownie pan size) and bake at 350° for 30 to 35 minutes, until the cake tests done.

I like to serve gingerbread warm with whoop cream, but the spices get to know each other, given some time, and the cake tastes even better the next day.

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