Sunday, October 23, 2011

Gingerbread Cake

This moist and flavorful cake fills your home with wonderful Fall aromas! Shown topped with my home made apple butter. (Recipe for apple butter is given on The Gluten Free Farmer's Daughter blog.) This heirloom recipe is included in my cookbook, "The Farmer's Daughter Cooks Gluten Free: gluten free home cooking that celebrates back to basics, wholesome and comfort foods."

1/4 cup vegetable oil
1/4 cup butter
1 cup hot water
1 cup sorghum molasses or regular molasses
3/4 cup brown sugar
1½ t. ground ginger 
1½ t. ground cinnamon
½ t. salt
2 t. baking soda
2½ cups GF flour blend
2 large eggs, beaten
1/2 cup pecans, finely chopped (optional)

In a saucepan combine all ingredients through the cinnamon. Bring to boil, stir until well blended. Remove from heat and set aside to cool.

Sift flour, salt and baking soda together. Add the cooled molasses/sugar mixture to the flour mixture and whisk. Finally, stir in the well-beaten eggs and pecans, if using.

Pour into a generously-greased and floured 9 x13 inch baking pan. Bake in a 350˚F oven for 25 to 35 minutes. The dark sugars and syrups tend to burn easily, so watch the cake closely for the last 5 minutes.

Serve warm or cooled with whipped cream, cream cheese frosting or apple butter.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:

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