Plum Street Ginger Bread

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photograph by Jeffrey Placzek

This is rich, moist, molassasy cake with a spicy kick.

~Plum Street Gingerbread~

for the cake:

3/4 cup dark molasses

1 cup packed, dark brown sugar

1 stick butter

1/2 cup gingerale

2 Tablespoons grated fresh ginger root

2 cups flour

1 teaspoon baking powder

1 teaspon baking soda

1 teaspoon freshly ground nutmeg

2 teaspoons ground ginger

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

2 large eggs, beaten

3 Tablespoons dark rum

Preheat oven to 350 degrees F. Grease a square cake pan (9X9) with real butter.

Combine first 5 ingredients in a large saucepan.

Stir over low heat until butter melts. Set aside to cool.

In a separate bowl, combine dry ingredients and spices. Stir molasses mixture with egg mixture and then mix the wet ingredients with the dry until thoroughly combined.

Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes, or until just set and a toothpick inserted in center of cake comes clean.

~Rum Cream with Lemon Zest~

In a stainless steel mixing bowl, combine heavy whipping cream with sugar to taste and a few teaspoons dark rum. Whip until peaks form. Serve in big dollops on top of the gingerbread with a generous grating of Meyer lemon zest.




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  5 comments for “Plum Street Ginger Bread

  1. April 22, 2011 at 9:20 am

    Sounds yummy….by ground finger did you perhaps mean ground ginger 🙂

  2. Melissa
    April 22, 2011 at 4:32 pm

    Thanks Sheryl! LOL…that’s what I get for typing that up before I went to bed last night. Too tired to be typing. Ground finger! The secret ingredient in any good recipe! hee hee

  3. Kimber Dunn
    April 23, 2011 at 10:41 pm

    LMAO that’s delicious and hilarious!!!

  4. Chantelle
    April 24, 2011 at 12:34 am

    I want some! It looks absolutely delicious – just like all the goodies you “share” with us! 🙂

  5. Melissa
    April 24, 2011 at 7:59 am

    this is a good one. even when you substitute ginger for finger 😉

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