Cholly's World-Famous Gingerbread Cake
James Carrier
This dark, moist gingerbread cake is a favorite of guests at the Vista Verde Ranch in Steamboat Springs, Colorado, where it's cut into rounds and set on a pool of custard sauce. You can make the cake up to 2 days ahead; cool, cover, and store airtight at room temperature.
How to Make It
Step 1
In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.
Step 2
In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.
Step 3
In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.
Step 4
Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.
Step 5
Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.
Vista Verde Ranch, Steamboat Springs Colorado
portland's Review
this cake is excellent. moist, flavorful, easy to make. the creme anglaise is particularly nice, it sets the gingerbread on a more elegant plain.
drvining's Review