Holiday Heartwarmer: Triple Ginger Spice Cake

24 Nov

Well, here we are. This year has been kind of a vortex. It’s like I blinked and it’s almost December. Now that Thanksgiving has passed, Christmas trees and wreaths are popping up all over the neighborhood. When I walk the dogs, we’re delighted by twinkling lights and ribbons wrapped around lampposts. Even as the chill smacks against my cheeks, I feel a sense of gratitude to just be able to walk them again. It sounds cliché, but I have all the gifts I need just being relatively healthy.

For those of us who love baking, it truly is the most wonderful time of the year. From sparkling cut-out cookies to soft sweet breads, it’s the season for giving out sweets. As the weather turns frigid, I turn to rich spices to make the house feel cozier just by illuminating their enchanting scents. And when you need something warming, what could be better than ginger? And if you’re going to go for ginger, I say go all the way! Why bake with one kind when three will bring out all of its spicy-sweet characteristics? Plus, ginger plays well with others, thereby allowing you to bask in the sweet scents of the season while you bake a cake that’s a comforting companion to a cup of coffee or cocoa.

Triple Ginger Spice Cake

  • 4 oz. unsalted butter, room temperature
  • ¾ cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ cup ginger ale
  • 1 ½ cups all-purpose flour
  • ½ oz. candied ginger, finely chopped
  • 1 ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ tbsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. cardamom
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • 1/8 tsp. black pepper

Glaze:

  • 2 cups powdered sugar
  • 3 tbsp. ginger ale
  • 2 tbsp. maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 9×5 in. loaf pan.

In a medium-sized bowl, whisk together all of the dry ingredients and set aside.

Cream together the butter and sugars.

Add the eggs one at a time and beat well. Stir in the vanilla extract.

Add the flour mixture in 3 additions, alternating with the ginger ale, beginning and ending with the dry ingredients. Blend well.

Pour the batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Cool in the pan for 5 minutes and then invert and re-invert onto a wire rack to cool completely.

Whisk all of the glaze ingredients together and drizzle over the cooled cake.

I don’t much care for the cold, but if it gives me an excuse to bake this cake, so be it! It’s rich, soft, and smells amazing every time you lift a bite to your lips. The butter in the cake rounds out the spicy flavors and the glaze adds a bright, sweet finish.

So happy holiday season to all of you! I hope it’s full of delicious dishes.

Ciao for now,

Neen

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