Monday, December 13, 2010

Gingerbread Cake with Buttery Brown Sugar Glaze

Only 12 days before Christmas!!


It's about time I make some Gingerbread Cake with Buttery Brown Sugar Glaze.

Christmas time is the only time I ever make gingerbread because it just doesn't make sense to make it any other time.

How many times can you say "make" in one sentence?

But, this also means that it's special because it comes around only once a year.

I like to make it extra rich by covering it with a Buttery Brown Sugar Glaze. Very tasty.

Gingerbread is so great because it uses lots of molasses, and there aren't many recipes out there that use this ingredient so generously. I use a balanced amount in this recipe so that it has a nice tan colour and it's not too overwhelmingly bitter. This allows the gorgeous spices to really shine through.

Now, make sure you don't go messing with the recipe for this one. Molasses is actually quite acidic, which is why this recipe requires baking soda to leaven it.

Baking soda, which is sodium bicarbonate (an alkaline or basic component), reacts with acidic molasses and brown sugar to produce carbon dioxide and leaven the cake. If you were to use baking powder, the cake would not rise as evenly and end up with a different texture. It would also have a different flavour because the batter would be acidic due to the lack of baking soda to neutralize the acidity.

Enough with the lecture. Go pull a loved one into the kitchen and make some Christmas cake. It will warm your heart...and your house. Let's face it - it's cold outside.
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