Fresh grated ginger and lemon zest add zest, sparkle and punch.
Today I began cooking for a holiday party I’m hosting the day after tomorrow. One item I want on the menu is an old-fashioned spice cake, and while thumbing through cookbooks in search of a recipe, I was imagining rich layers of flavor that would be more redolent of spice than cloyingly sweet. No such luck; I couldn’t find the perfect recipe.
After describing my fantasy cake to Lucy (the most talented pastry chef I know), she described a recipe with fresh, snappy ginger that plays off dark savory notes in molasses – she promised lemon zest and curd will make it sing.
Making the batter.
The results were the Hallalujah Chorus in my mouth – moist, yet rich with old-fashioned, home-baked flavor; I plan to serve it with whipped or Devon cream on the side.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
There are over a hundred billion stars in our galaxy. Says Google, at least. After perusing chocolate chip cookie recipes on-line this week, I’m guessing there are about that many recipes for chocolate chip cookies. Minimum. So do I really need to burden the web with, yet, another one? It depends. What’s your taste in cookies? The following list … Full recipe post »
4 Responses to Ginger-Molasses Bundt Cake with Lemon Curd
Hi Peggy –
Here it is 0 degrees. I’m dressing to go out to the horses to feed and thinking of that delicious cake from your party that I would love to have for breakfast today. Gingery, sweet from molasses, possessing an incredible texture that was light but strong and not crumbly. I’d wrap it up and stick it in my pocket and ski out to the barn – yes, we do have 8 inches of snow. I’d stand where the southeast sun can reach me in the doorway and unwrap that bundt, getting a whiff of lemon, munching on it while the horses are deep into their timothy and alfalfa. Oh well, back to the yogurt. Tania
We are on the same page, Tania, but I’ve (sadly) only bird feeders to fill. Yesterday I had the cake with plain Greek yogurt – honestly, just as you mentioned – and it was lovely, especially the bite possessing a hunk of ginger. For the record, I made the cake 6 days ago and it still does not possess that refrigerator taste, esp. after re-heating. I think I will put on my “woolens” and venture outside – though frigid it’s quite gorgeous! Peggy
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Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
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Oh, you’ve put some of my favorite words, and flavors, into this!!! I adore ginger and lemon and spice and cake … sigh … 🙂
I know, Mary, ginger and lemon…how right can that be!
Hi Peggy –
Here it is 0 degrees. I’m dressing to go out to the horses to feed and thinking of that delicious cake from your party that I would love to have for breakfast today. Gingery, sweet from molasses, possessing an incredible texture that was light but strong and not crumbly. I’d wrap it up and stick it in my pocket and ski out to the barn – yes, we do have 8 inches of snow. I’d stand where the southeast sun can reach me in the doorway and unwrap that bundt, getting a whiff of lemon, munching on it while the horses are deep into their timothy and alfalfa. Oh well, back to the yogurt. Tania
We are on the same page, Tania, but I’ve (sadly) only bird feeders to fill. Yesterday I had the cake with plain Greek yogurt – honestly, just as you mentioned – and it was lovely, especially the bite possessing a hunk of ginger. For the record, I made the cake 6 days ago and it still does not possess that refrigerator taste, esp. after re-heating. I think I will put on my “woolens” and venture outside – though frigid it’s quite gorgeous! Peggy