Gingerbread (Cake)

Maya and I had some yogurt to use up so we decided to bake a Gingerbread Cake because well I like gingerbread. I wish that I had had some lemon curd to fold into fresh whipped cream to use as a topping but it was just as well since I didn't have any cream either. I decided to take some pictures to add to my recipe section but we accidentally ate the cake before I remembered to take a picture of the completed thing. So for now all you get is a recipe and some action shots.

Gingerbread from Tate's Bake Shop by Kathleen King

1 cup butter
1 cup dark unsulfured molasses
2 1/3 cups all-purpose flour
1 tsp baking soda
1/3 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves (can be omitted if you find it too strong)
1 cup firmly packed dark brown sugar
1 large egg
23/ cup plain yogurt
1 tablespoon grated orange zest from one orange (optional)
3/4 cup boiling water

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 x 13-inch pan.

Put hot water into a measuring cup to warm it; pour it out before measuring the molasses. It keeps the molasses from sticking. Melt the butter and molasses together.


In a small bowl, sift together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

In a large mixing bowl, using an electric mixer, beat the sugar and egg together until they are thick. Add the butter mixture and beat till it's combined. Add the flour mixture and beat till it's combined. Scrape down the sides of the bowl. Add the yogurt and orange zest and mix them in. Add the boiling water and beat it in for 2 minutes.


Pour the batter into the prepared pan.


Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.

Remove the gingerbread from the oven and cool completely in the pan.

This cake freezes well and keeps for a few days at room temperature. It keeps even longer in the refrigerator if it is wrapped tight in clear plastic film or aluminum foil.