baking interludes: kitchen sink gingerbread


I call this recipe “kitchen sink” gingerbread because it really does have a little bit of everything. This cake started off as a basic gingerbread recipe from Angry Chicken, but of course I had to tinker with it. I took out a little sugar, and added in delicious extras like candied ginger, nuts, raisins, and shredded apple. My goal was to create something dense, dark, and bursting with flavor, and with a few redeeming health qualities (fiber and omega-3 fats, anyone?). Don’t get me wrong, this is still a dessert, but it’s definitely several steps up from your average boxed cake mix.

1 1/2 c. all-purpose flour
1 c. whole wheat flour
1 1/5 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 c molasses (I like to use blackstrap)
1/2 c. vegetable oil
1 egg
1 tbsp vinegar
1 c coffee (the darker, the better)
1/3 c. candied ginger, finely chopped
1/3 c. chopped pecans or walnuts
1/3 c. raisins
1 medium apple, peeled, cored, and grated (I usually use a granny smith apple)


1. Preheat oven to 350F and grease a bundt pan or 9×13 baking pan.

2. Sift together flours, baking soda, cinnamon, and cloves. Add salt. Mix ginger, raisins, and walnuts into the dry mixture, being sure to break up/separate pieces as you do (the ginger especially likes to clump together).

3. In a separate bowl, combine oil, egg, molasses, and vinegar.

4. Add wet mixture to dry mixture and stir quickly. Dough should be fairly thick at this point.

5. Add the coffee and grated apple. The dough will become more liquid and more like a traditional cake batter. Pour into the bundt or cake pan. Bake at 350F for ~40-50 minutes, or until a knife inserted in the cake comes out clean.

6. Remove from oven and allow to cool for 10-15 minutes. Turn onto a wire rack and admire your handiwork:


Then have some friends over and watch it disappear:


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