Heady with sweet spices, this gingerbread fills all of your senses and leaves you longing for more. A bright burst of lemon in the icing makes this cake sing.
Whole Wheat Gingerbread
Substitute 2 cups (500 mL) whole wheat flour for 2 cups (500 mL) of the all-purpose flour.
Preheat oven to 325°F (160°C)
13- by 9-inch (33 by 23 cm) metal baking pan, sprayed with nonstick baking spray with flour
3 cups all-purpose flour 750 mL
1 cup granulated sugar 250 mL
1 tbsp ground ginger 15 mL
1 tbsp baking soda 15 mL
2 tsp ground cinnamon 10 mL
1 tsp salt 5 mL
1⁄2 tsp ground allspice 2 mL
1⁄4 tsp ground cloves 1 mL
2 large eggs, at room temperature 2
1 cup vegetable oil 250 mL
1 cup dark (cooking) molasses 250 mL
1 cup boiling water 250 mL
Lemon Icing (variation, page 270)
In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, salt, allspice and cloves.
Add eggs, oil and molasses to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 30 seconds. Add the boiling water and whisk until just blended (batter will be thin).
Spread batter evenly in prepared pan.
Bake in preheated oven for 42 to 47 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. If desired, spread icing in a thin layer over top of cooled cake.
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