Gingerbread cake is one of my all-time favorite treats at Christmas time. The smell, the flavors, and the name just scream Christmas.
A huge dollop, notice I said HUGE, of whipped cream on top and sprinkled with cinnamon.
Can you taste it?
Gingerbread puts me in mind of the three Wise Men that brought gifts to the baby Jesus (Gold, Frankincense, and Myrrh).
My gingerbread is the gift of Frankincense. Do you know what Frankincense is?
It is tapped from the Boswellia tree. Slashing the bark of this tree causes the tree to produce tears that bleed out and harden. The tears are then collected and used in perfumer and aromatherapy oils.
When my gingerbread was baking the aromatherapy was amazing. I didn't need the tears from the Boswellia tree. I had gingerbread baking in the oven. This is my gift to celebrate Jesus's birth with my family tomorrow.
As a blogger I do have obstacles (like the Wise Men) that sometimes get in the way of things. The Wise Men traveled a long way.
This precious thing right here (Ravioli) wants to help me constantly. She lays right in front of my computer screen and flops her tail on top of my keyboard.
What can I say? She loves me.
Why do we call her Ravioli?
She was found in our yard one night with a ravioli can stuck on her head. She was so hungry, she wanted what was left-over in the bottom of that can. Once we got the can off her head she was automatically brought inside. A trip to the vet to be checked over, fixed, shots, and now she belongs to me.
;lfkgjioelgn;a alkdjoitn ..... that's Ravioli saying hello.
Yes, I had to steal a center piece for my pictures. It's all about presentation, but my obstacle is, how am I going to take that cake to a family gathering with a piece cut out of the middle? And especially since I ate it. It is now missing permanently.
I will have to finish cutting the cake and plate it.
Before I go any further, I would like to introduce the creator, or the blogger I got this recipe from. This recipe comes from My Kitchen Cafe.
I have been searching and searching for a gingerbread cake recipe for a long time, and as I was reviewing my favorite blogs this recipe jumped off the computer screen and slapped me in the face.
When I was attending the Farmer's Markets in the spring and summer, I purchased gift bags, ribbon, and cello bags.
I bought them from Nashville Wraps, so my purchases had to be bought in bulk.
Remember how I said it's all about presentation? Well, I went all out on my packaging. Home made breads were placed inside the cello bags with stars on them, tied with a ribbon, and then placed inside one of the gift bags.
The purchase could then be given as a gift, or taken home to be admired and adored by the purchaser. ARE YOU CRAZY??
The human species are very visual shoppers. Most of the time a shopper will purchase something that looks nice over something that is plain, and I have both ends covered. My products taste great along with looking great. I was a happy (salesperson) camper.
The obstacle in this; I quickly found out that only one loaf of bread will fit in the gift bag, and a dozen packaged cookies could not sit flat, they had to be stood on end (what a mess) to fit in the bag. So, if a customer bought one loaf of bread and three dozen packaged cookies, they walked away carrying four gift bags....UGH!!
Now I am stuck with over 200 gift bags (obstacle).
1/2 c. sugar
1/2 c. butter, softened
1 c. molasses
1/2 tsp. salt
2 1/2 c. flour
1 1/2 tsp baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 c. very hot water
Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan and set aside.
In a large bowl, cream the butter and sugar until well blended. Add the egg and molasses and blend again. Place the dry ingredients together in a sifter and sift directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. I will be fairly thin.
Pour the batter into the prepared pan and bake for 32 - 35 minutes (mine took exactly 32 minutes), until a toothpick inserted in the center comes out clean. Do not over bake or the cake will be dry.
Serve the gingerbread cake warm or cold with whipped cream sprinkled with cinnamon.
Good Luck~Happy Eating~Enjoy
"Ye have need of patience, that after ye have done the will of God, ye might receive the promise." Heb. 10:36