This a moist gingerbread pound cake that reminds me of christmas.
Gingerbread pound cake
1 1/4 cup granulated sugar
1 cup all-purpose flour
1 1/2 tsp bakingpowder
1 tsp vanilla extract
2 tsp cinnamon
1/2 ts ground ginger
1/2 ts ground clove
2/3 cup butter, melted
2 eggs
2/3 cup boiling water
Preheat oven to 350 F. Grease a loaf tin.
Whisk together the dry ingredients in a large baking bowl. Pour in the melted butter and vanilla. Mix well. Then the eggs, one at a time. Mix well after each addition.
Then add boiling water and carefulle whisk til you have a smooth thin batter.
Pour into the loaf tin and bake for 50 minutes or until a toothpick inserted comes out clean. Let it cool in the tin for
15 minutes before removing it from pan to a wire rack.
Maple glaze
3 tbsp Maple syrup
1/2 tsp Vanilla extract
1/2 stick (115 g) butter
1 cup icing sugar
3-4 tbsp single cream (or milk)
A pinch of salt
Make brown butter by heating the butter in a small saucepan on medium high heat. Cook until the solid separates
and the butter gets a dark golden color and smells nutty. Be aware so it does not burn. Remove from the heat and let it
cool for a bit. Stir in the maple syrup and vanilla, then add the icing sugar and cream ( one tbsp at the time) until you
get a smooth glace consistency. When the cake is cold, pour over the icing and decorate with chopped pecans.
1 1/4 cup granulated sugar
1 cup all-purpose flour
1 1/2 tsp bakingpowder
1 tsp vanilla extract
2 tsp cinnamon
1/2 ts ground ginger
1/2 ts ground clove
2/3 cup butter, melted
2 eggs
2/3 cup boiling water
Preheat oven to 350 F. Grease a loaf tin.
Whisk together the dry ingredients in a large baking bowl. Pour in the melted butter and vanilla. Mix well. Then the eggs, one at a time. Mix well after each addition.
Then add boiling water and carefulle whisk til you have a smooth thin batter.
Pour into the loaf tin and bake for 50 minutes or until a toothpick inserted comes out clean. Let it cool in the tin for
15 minutes before removing it from pan to a wire rack.
Maple glaze
3 tbsp Maple syrup
1/2 tsp Vanilla extract
1/2 stick (115 g) butter
1 cup icing sugar
3-4 tbsp single cream (or milk)
A pinch of salt
Make brown butter by heating the butter in a small saucepan on medium high heat. Cook until the solid separates
and the butter gets a dark golden color and smells nutty. Be aware so it does not burn. Remove from the heat and let it
cool for a bit. Stir in the maple syrup and vanilla, then add the icing sugar and cream ( one tbsp at the time) until you
get a smooth glace consistency. When the cake is cold, pour over the icing and decorate with chopped pecans.
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