by Joan Saunders | photos by Kathryn Alvarez Photography –
This is the type of dessert that is gloriously rewarding throughout the whole process, from start to finish. It’s easy to make and, when it’s in the oven, the scent of the baking batter will pervade your home with the most luscious of autumn aromas: ginger, cinnamon, cloves and warm molasses. It’s right for any time of year, but during this gray and rainy season, it’s especially perfect.
I first made this cake a million years ago, give or take, at my friend Jane’s house. They weren’t shy about getting people to step right up and help out in the kitchen, which was wonderful. If I remember correctly, it wasn’t a dessert that was a family tradition at the time, but one they wanted to try. Needless to say, it was a keeper. It’s also one of those cakes that even people who are hesitant about baking attempt and have great success with.
The weird thing about this recipe is that the batter is very, very thin. It seems wrong but works extremely well. The runny mixture produces a lovely, light cake with a fine, close crumb. After baking, I like to add some coarse sugar on top to give it a little shine and crunch, but you can always sprinkle on regular sugar or just give it a dusting of powdered sugar. Or be a purist and leave it alone, as it’s a beautiful cake on its own.
Other toppings? I always spoon large dollops of whipping cream on this dessert, but there are a number of flavourful options. My brother loves warm applesauce with gingerbread. Some I know make lemon sauce, as the citrus zing complements the spices in the cake. Or you could also try a salted caramel sauce. Or ice cream. Or all of the above.
In my research I found that there are many different versions and names for this cake, but this is the one I’ve been making for decades, and it’s definitely a household staple. I have a stained and well-used recipe card written by Jane years ago, and it’s always been known to me as Kentucky Gingerbread. But whatever it’s called it’s a winner; it’s simple to bake yet so sophisticated as it’s packed with cozy, warm and wonderful flavours that are perfect for fall.
Kentucky Gingerbread
3 eggs
1 cup sugar
1 cup molasses
1 cup melted butter
1 tsp powdered ginger
1 tsp cloves
1 tsp cinnamon
2 tsp baking soda
2 tbsp hot water
2 cups flour
1 cup boiling water
Preheat oven to 350°.
Prepare a bundt pan by carefully buttering and flouring inside of pan; you don’t want the batter to stick in its crevasses.
Blend eggs, sugar, molasses, butter and all spices in large mixing bowl.
Beat until smooth. Dissolve soda in 2 tablespoons hot water; stir into mixture. Add flour to mixture; beat well to combine. Add boiling water; beat until well blended. Batter will be very thin.
Pour batter into prepared pan; bake for one hour, or until cake springs back when touched. Once cooled, remove carefully from pan and sprinkle with coarse sugar.
Serve with whipping cream or ice cream. Or top the cake with a choice of a warm lemon sauce or caramel sauce when you slice and serve it.
Salted Caramel Sauce
(recipe can easily be doubled)
1/2 cup unsalted
butter, cubed
1 cup packed
brown sugar
1/4 cup whipping cream
1 tsp vanilla
1/2 tsp kosher salt
(or more to taste)
Place butter in saucepan; melt over medium-low heat.
Add brown sugar, cream, turn heat to medium. Stir constantly as mixture boils. Boil 2 minutes.
Remove from heat; stir in vanilla, salt. Once it’s a bit cooler, add more salt if preferred.
Serve warm. If it becomes too thick, heat up in microwave for few seconds and stir.
Store in fridge if not using the day it’s made.
Warm Lemon Sauce
1 cup sugar
2 1/2 tbsp cornstarch
4 tbsp salted butter
6 tbsp lemon juice
1 tbsp finely grated lemon zest
2 cups water, separated
Put 1 ¾ cups water and 1 cup sugar in medium pot. In small bowl, mix together remaining ¼ cup cool water and 2 ½ tablespoons cornstarch.
Combine with water and sugar in pot. Mix well to avoid lumps.
Cook over medium heat, stirring often, until boiling and clear, about 4-5 minutes.
Stir in rest of ingredients: butter, lemon juice, lemon zest. Stir to melt butter and combine ingredients.
Keep warm until ready to serve.
