I decided to change things up a bit and try a Tyler dessert. I chose Ginger Spice Cake for a simple reason, I had everything I needed to make it. When I spent some time organizing my freezer a couple of weeks ago, I was kind of stunned to see that I had 7 packages of cranberries. “One never knows when one might need cranberries.” Who said that? Someone famous, I’m sure, or maybe it was just me.
So, anyway, this Ginger Spice Cake was calling to me because it is served with a Warm Cranberry Sauce. Tyler..Tyler..Tyler, you have done it again. The ginger cake was amazing (as was the aroma in the house as it was baking), but what set it over the top was the cranberries. It was sweet, tart, deep and earthy all at the same time. Fabulous!
Ginger Spice Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
2 cups fresh cranberries
1 cup dried cranberries
2 cups water
2 cups brown sugar, packed
1 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1 cup whipped cream for garnish (I didn’t garnish)
Preheat the oven to 350. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.
Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.
Pour the batter into the prepared cake pan and smooth down the top of the batter until level. Bake for 35-40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.
While the cake is baking, combine the ingredients for the cranberries in a large pot. Bring to a boil over medium heat. Simmer for 20 minutes, stirring occasionally. Allow the cake to cool completely before removing it from the pan, then slice it in wedges. Serve with the cranberries and whipped cream.
This will be my entry for this week’s Tyler Florence Fridays! You are participating, aren’t you?? All the cool kids are.