My eleven-month-old daughter, Kate, and I spend a lot of time together  in the kitchen. Whether I’m testing recipes, baking for fun, or preparing  dinner, she is often by my side, keeping me company with her singing  and clapping. Actually, she is less “by my side” than she is walking  around, trying to open cupboards and using wooden spoons and plastic  containers as musical instruments.

Recently, she discovered the box of decorating sugars and food  colorings I keep under the counter. From bottles of colorful pastes and  bags of gold and silver dragées to containers of decorating sugar and  nonpareils, these sumptuous ornaments would surely catch any baby’s curious eye. Knowing how Kate is attracted to anything shiny and sparkly, she quickly took hold of a brand new bottle of coarse blue decorating sugar. For the next 10 minutes, she happily marched around the kitchen, shaking it vigorously and singing along with the soft, sandy sound the crystals made as they bounced against the plastic.

Eventually, I decided to relocate Bunny to her bouncy seat in the living room. Although she generally dislikes being confined to the seat, I figured as long as she continued to play with the bottle of sugar, she’d be happy—at least for a few minutes. So, there we sat watching an episode of Julia and Jacques, I sipping a cup of coffee, our Maltese, Lilly, lounging on the sofa, and Kate playing with the sugar. As Julia and Jacques bantered and prepared mounds of soufflé potatoes, I excitedly chatted to the little ones about how magical it was to observe thin slices of potato puffing up in hot oil like little golden brown balloons.

I guess I was watching the potato show too intently, though, for at one point I realized my exclamations of, “Oh, how lovely!” and “Don’t those potatoes look delicious, Bunny!” failed to elicit any response. I looked over at Kate and saw that she was no longer shaking the sugar bottle. In fact, she had moved on from this activity and was having a splendid time pushing the now empty bottle through what seemed like mountains of blue sugar crystals. Somehow, the clever girl had twisted off the new top and poured the sugar onto the tray in front of her, into her seat, and onto the floor. It’s no wonder she had been quiet; she was in a virtual trance, dipping her now sticky blue hands in the sugar and sucking the stuff off her fingers. Even Lilly had gotten in on the act. She was standing beside Kate’s seat, quickly licking up as much sugar as she could. As soon as I wrapped my brain around the scene, I pounced and swooped her out of the chair, leaving Lilly to her own sweet devices.

Fearing, as only a new mother would, that my little one would perish from the shock of her first taste of real sugar, I whisked her into the nursery and extricated her from her blue-stained pumpkin pajamas. There was sugar in her diaper, on her tummy, and even her feet were blue. How did that happen? As I did what I could to remove all traces of sticky blue crystals, she giggled and squealed. Yes, I was tickling her and making her laugh with funny faces. I suspect, though, that she was actually still enjoying the experience of having been surrounded by baby-size hills of glittery blue crystals, as well as savoring the sweet taste that lingered on her tongue.

In celebration of my daughter’s adventure with sugar, I am sharing my recipe for Vanilla-Scented Shortbread. Of course, you can prepare these cookies in the traditional manner, but I have decorated them with, what else, sparkling blue sugar crystals.

Shortbread has always seemed somewhat of a daunting thing to me. I know, recipes for this buttery confection are usually quite simple and require only a handful of ingredients. But there, really, is the rub. With fewer ingredients, exact ratios and even baking times become all the more significant. I have prepared seemingly easy shortbreads that are too dry, too crumbly, or, at the other extreme, too loose, causing them to puff and expand undesirably in the oven. So, with this in mind, here are a few things I’ll suggest as you try this recipe.

First, when creaming the butter and sugar, do so just until the mixture is smooth. Avoid beating the ingredients until they are light and fluffy (as is suggested in most cake recipes), as we’re not looking to incorporate a lot of air here. We just want the butter and sugar to be well combined.

Next, I use both all-purpose flour and cornstarch in this recipe. Just a couple of tablespoons of cornstarch mixed with the flour results in a shortbread that has a subtly softer, more tender texture than one prepared with flour alone.

Most traditional shortbreads are prepared without any liquid, and my recipe usually doesn’t require it either. That being said, however, the weather, the temperature of the kitchen, and even the type of flour you use all affect the quality of your dough. If the dough seems too crumbly, add a bit of milk or cream just until it holds together. Obviously, you don’t want the dough to be too loose; you should be able to roll it out and cut it into shapes right away. The dough should also be firm enough to bake without resting. Just to be on the safe side, though, I like to chill my cut cookies for about 10 minutes in the refrigerator before I put them in the oven.

Although vanilla isn’t necessarily a traditional component of shortbread, I think it’s a delicious addition. This recipe lends itself well to vanilla extract or the seeds scraped out of a vanilla bean. Use whatever type and variety (Madagascar Bourbon, Tahitian, Mexican, etc.) you wish. The presence of vanilla is delightfully subtle here. The cookies exude an enticingly warm and delicate perfume that marries well with the buttery quality and tender texture of the finished shortbread.

Lastly, a word about using sanding or decorating sugar. Most decorated sugar cookie recipes call for sprinkling the cut cookies with sugar before baking. I prefer to do so after they are baked, as the sugar crystals remain intact, evenly dispersed, and they maintain their sparkly quality. To achieve this, I lightly brush the cooled cookies with egg whites (fresh or pasteurized), sprinkle the sugar generously over the tops, gently off the excess, and then set them on a rack to dry. This requires a bit more work, but the final result is worth it. I’m sure Kate would think so, too.

Makes about fourteen 3 1/2-inch cookies

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter at room temperature

1/3 cup sugar

2 1/2 teaspoons vanilla extract or the seeds from 1 plump vanilla bean

1 to 2 tablespoons milk or heavy whipping cream as needed

Egg whites for brushing

Blue decorating or sanding sugar for sprinkling

Preheat the oven to 325ºF. Line a large baking sheet with parchment paper.

Whisk together the flour, cornstarch, and salt in a medium bowl.

Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed just until smooth. Incorporate the vanilla extract or seeds. Reduce the mixing speed to medium low and gradually add the flour mixture, beating just until incorporated and the dough begins to form moist clumps. If the dough seems too dry, add a bit of milk or cream until it reaches the desired consistency.

Turn the dough out onto a lightly floured work surface. Gently bring it together, forming it into a disc, and roll to about 1/4 inch thick. Cut the dough into desired shapes and arrange the cookies at least 1 1/2 inches apart on the prepared baking sheet. Bake for 15 to 20 minutes, or until fragrant and very lightly browned around the edges.

Set the cookies on a rack to cool on the pan for about 3 minutes before removing them to the rack to cool completely.

Lightly brush the cooled cookies with a thin coating of egg whites. Sprinkle generously with sugar, gently shake off the excess, and set the cookies on a rack to dry completely, at least 20 minutes.

Store the shortbread in an airtight container between sheets of parchment for up to 2 weeks.

Perfectly Pink Vanilla Marshmallows

I first prepared these marshmallows during one of the many obscenely frigid days we Pennsylvanians endured during      the early winter of 2010. My ten-month-old daughter, Kate, and our Maltese, Lilly, were holed up in the house all  day. For hours Lilly and I accomplished little else but walk from one room to the next, cheering Kate as she negotiated  her petite self through thresholds and maneuvered her way around the much-too-dangerous glass-topped coffee table in  the living room. After hours of this, she was finally ready to exchange her new snowman shoes for her pink chenille  blanket and stuffed Elmo and settle down for a nap. Realizing we had about an hour before little Bunny would want to  roam around the apartment again, Lilly and I did the only sensible thing: head to the kitchen to make marshmallows.

To be honest, I am not an expert marshmallow maker, but I can say unequivocally that this recipe is easy and succeeds consistently. These marshmallows come together in less than 30 minutes, and although they do require at least a couple hours to set, if your life is anything like mine with a new baby, you are sure to find other things to do while you wait.

I have always loved the idea of homemade marshmallows, but I often find them lacking in the marshmallowy flavor I expect. I’m a little embarrassed to say I still like the squishy store-bought marshmallows I enjoyed as a child, but only just a little. That’s the flavor I anticipate and have come to like. This recipe, though, has pretty much cured me of my desire to grab one of those plastic bags from the bakery section of the supermarket. For one thing, these homemade little yummies have a lovely tender, silky quality that make the store-bought variety seem quite unnaturally and undesirably springy.

The other essential element here is, of course, vanilla. Just about every recipe for homemade marshmallows calls for vanilla extract, but I have found the quality (shocking!) and the amount added are key to creating successful pillows of sweetness. Use your creativity and play with different varieties of vanilla here. I happen to like Madagascar Bourbon, because I find its warm roundness not only infuses this otherwise simple, sugary confection with a flavor that is reminiscent of our comforting marshmallow memories, but also satisfies our more mature palates. As always when using vanilla extract, be sure to wait and incorporate it to the marshmallow while it whips and cools. Adding it to the simmering syrup as will dissipate its flavor.

Of course, you don’t need to color your marshmallows pink. I just happen to love the pale pastel blush a couple drops of red food coloring lend to the voluminous mound of puffy white sugar. You can also prepare this recipe in a larger, 9-by-13-inch baking dish, but I prefer the smaller 9-inch pan, as it results in marshmallows that are slightly higher and more substantial.

Enjoy these pretty treats on their own, as part of a special s’more, or, as I did the next day during Kate’s afternoon nap, in a generous mug of hot chocolate. I can’t wait until she is old enough to enjoy this special snack with me.

(For more marshmallowy musings, visit Tara Desmond’s http://crumbsonmykeyboard.com/2010/01/19/marshmallows-in-the-mail/.)

Makes one 9-inch square pan

About 1/2 cup confectioners’ sugar, divided

1 cup water, divided

3 (1/4-ounce) packets powdered gelatin

1 3/4 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 1/2 teaspoons vanilla extract

2 to 3 drops red food coloring

Confectioners’ sugar for coating and tossing

Line a 9-inch square pan with two sheets of parchment paper, making sure the paper rises about 1 inch above the edges of the pan. Spray the sides with nonstick cooking spray, and coat the bottom of the pan with a generous sifting, about 1/4 cup, of confectioners’ sugar.

Pour 1/2 cup of the water in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water, stirring to combine, and set aside to bloom for about 10 minutes.

Meanwhile, combine the sugar, corn syrup, salt, and remaining 1/2 cup water in a medium saucepan. Stir over medium-high heat until the sugar is dissolved. Place a candy thermometer in the hot syrup and cook, without stirring, until it reaches 238°F (soft-ball stage).

As soon as the syrup is ready, remove it from the heat and begin whipping the bloomed gelatin on medium-low speed. Gradually add the syrup to the gelatin, pouring it down the side of the bowl in a steady stream. When all of the syrup is incorporated, raise the mixing speed to high. After several minutes, when the marshmallow begins to thicken and become white, add the vanilla and the red food coloring. Continue to beat the marshmallow until it is thick, glossy, and fluffy, and the bowl has cooled slightly (it will still be warm, but that’s okay), about 10 minutes.

Working quickly while the mixture is still pliable, scrape the marshmallow into the prepared pan, spreading it gently to the corners with damp fingers, if necessary. It will be very thick and sticky. Sift the remaining 1/4 cup confectioners’ sugar over the top, and set aside in a cool area for at least 2 hours or overnight until the marshmallow is firm.

Using the parchment paper as a sling, lift the marshmallow out of the pan and turn it out onto a work surface lightly coated with confectioners’ sugar. Peel away the parchment paper. Using a chef’s knife, cut the marshmallow into squares (about 1 1/2 inches wide is a nice size) and toss in additional confectioners’ sugar. At this point, you can package the marshmallows in cellophane bags, or store them in plastic containers between sheets of parchment paper for up to one week.

There is nothing so welcoming as the aroma of sweet spices emanating from the kitchen on a cold and blustery day. And what is more comfortingly satisfying as enjoying a sweet and spicy treat alongside a cup of hot cocoa, tea, or coffee? For the next few weeks, I will be posting gingerbread recipes for you to try and taste as Christmas approaches. They are perfect for serving around the holidays. They are easy to prepare, store well, and reflect the soul satisfying, warming flavors most of us associate with, and yearn for, during this time of year.

I hope my love for these spicy, warming confections entices you to bake some up for yourself.

Luxurious Gingerbread

Luxurious Gingerbread is just that. Rich and moist with sour cream, complexly sweet with molasses and brown sugar, and warmly spiced with an array of ground spices as well as fresh and crystallized ginger, it is a simple cake that can be dressed up or down as you desire. Bake it in a square pan, cut it into squares, and serve it plain as a snack with a glass of milk. Bake it in a pretty Bundt pan, sprinkle the cooled cake with confectioners’ sugar, and serve slices of it with delicately sweetened whipped cream for a slightly dressier dessert. Either way, the cake keeps well for a few days at room temperature, or store it in the freezer for up to a month until the day of your holiday party.

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup unsalted butter at room temperature

1/4 cup granulated sugar

1/4 cup packed dark brown sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup molasses

1/4 cup finely chopped crystallized ginger

2 tablespoons finely chopped peeled fresh ginger

1 cup sour cream

Confectioners’ sugar for sprinkling

Whipped cream for serving (optional)

Preheat the oven to 325°F. Butter and flour an 8-cup Bundt cake pan.

Whisk together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves in a large bowl.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed. Add the granulated and brown sugars and beat until smooth and fluffy. Add the egg and vanilla extract, beating until smooth. Pour in the molasses and crystallized and fresh gingers, mixing until incorporated. Reduce the mixing speed to medium low and alternately incorporate the flour mixture and sour cream, beginning and ending with the flour mixture.

Scrape the batter into the prepared pan and bake for 45 to 50 minutes, or until a wooden skewer inserted near the center comes out clean.

Set the cake on a wire rack and cool in the pan for about 15 minutes. Turn the cake out of the pan and set on the rack to cool completely.

To serve, sprinkle the cake with confectioners’ sugar and serve slices with whipped cream (optional).

Some weeks ago, I posted this recipe for gingerbread truffles. After a recently demonstrating how to make these delicious dark, spicy morsels at Winterthur Museum in Winterthur, Delaware, I decided to post it again in its full form. Much to my dismay, they didn’t make it into the Gingerbread cookbook, so I hope you’ll enjoy seeing them here.

Chocolate-Gingerbread Truffles

For some time, I struggled to come up with a gingerbread truffle. I didn’t know what form of ginger I wanted to use or even what flavor and texture I was hoping to achieve. Then one day the answer came as I opened the freezer: use leftover gingerbread cake. This solution was perfect. Rather than simply infusing the ganache with fresh or powdered ginger, or stirring crystallized ginger into it, using gingerbread cake imparts an entirely new dimension to the truffles. Mixed with honey and whiskey, the cake transforms into a glistening, sticky mass. It is then shaped into balls and essentially stuffed into the chocolate truffles. The textural and flavor contrast between the soft cakey center and the velvety smooth ganache that surrounds it is utterly delicious and quite worth the effort.

Makes 42 truffles

About 2 1/2 ounces day-old gingerbread cake

1 tablespoon honey

1 tablespoon whiskey

2 cups (1 recipe) Bittersweet Chocolate Ganache (recipe follows), chilled

3/4 cup (1/2 recipe) Dark Chocolate Glaze (recipe follows)

About 1 cup natural cocoa powder

Line a baking sheet with parchment paper.

Crumble the gingerbread cake into a small bowl. Add the honey and whiskey and stir to form a moist and sticky mass. Set the mixture in the refrigerator to chill for about 30 minutes. Shape the cold mixture into balls about the size of hazelnuts and set again in the refrigerator to chill for at least 20 minutes.

Meanwhile, using a small ice cream scoop or spoon, form the chilled ganache into rough balls (about 2 teaspoons in size) and drop them onto the prepared baking sheet. Set in the refrigerator to chill and become firm, at least 1 hour.

Using your index finger, make a rounded indentation in the center of each ganache ball. Place a chilled gingerbread ball in the indentation and pinch the ganache together to enclose the gingerbread. Roll the truffle again into a ball and return it to the baking sheet. When all of the truffles are formed, chill them again in the refrigerator for at least another 30 minutes or overnight.

To coat the truffles, melt the glaze, if necessary, in a medium, wide-mouthed bowl until it is lukewarm (not hot) and smooth (see page 00). Drop the truffles, one at a time, into the glaze, turning with a fork to coat them completely. Using the fork, lift the truffles out of the glaze, tap gently on the edge of the bowl to remove any excess glaze, and return them to the baking sheet. Set the truffles in a cool area or in the refrigerator until the glaze is firm, about 30 minutes.

Put the cocoa powder in a shallow bowl and toss in the truffles, a few a time, rolling to coat evenly. (Store the truffles in an airtight container, layered between sheets of parchment or waxed paper, in the refrigerator for up to 3 weeks. Roll again, if necessary, in cocoa powder before serving.)

Bittersweet Chocolate Ganache

In my opinion, there should not only be “a chicken in every pot and a car in every garage,” but a pint of ganache in every refrigerator. (I wonder what Herbert Hoover would say?) The rich chocolaty stuff is nothing less than magical. When warm and flowing, it beautifully covers cakes or serves as sauce. When cold and firm, it can be formed into truffles, or dropped into unbaked cupcakes to become molten and gooey in the oven. It is easy to make and just as easy to keep on hand stored in the refrigerator. With a container of ganache at the ready, you are sure to feel prosperous and happy—even without the chicken and car.

Makes 2 cups

10 ounces bittersweet chocolate, finely chopped

1 cup plus 2 tablespoons heavy (whipping) cream

Put the chocolate in a large bowl. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, set aside for about 1 minute, and then stir until smooth. If the chocolate doesn’t melt completely, heat the ganache in the microwave at about 10-second intervals until completely smooth. (Use immediately as a coating or sauce, or, for truffles and the like, chill it in the refrigerator until firm. If you are using the ganache later, pour it into an airtight container, set aside until cool, and store in the refrigerator for up to 1 month.)

Note

It might appear trendy to suggest using the best quality chocolate possible when making ganache. This is really true, however. Not only will great chocolate provide better flavor and mouth feel, but it will also make for a glossier, smoother ganache. If you can, try to find a couverture chocolate, such as Barry Callebaut, Valrhona, or Michel Cluizel. A favorite among pastry chefs, couverture, or coating, chocolate contains at least 32 percent cocoa butter and thus melts beautifully and evenly. Using regular store-bought chocolate for this ganache will be fine for making truffles. When making a ganache suitable for pouring and coating, however, as is necessary for the Chocolate-Apricot Gingerbread Torte (page 00), you might need to drizzle in a bit more warm cream until it is thin enough to pour and spread. If, for some reason, the ganache appears curdled after incorporating the cream, this same drizzle of warm cream will help to create a smooth consistency.

Note

To melt the ganache once it becomes firm, put it in a large heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the ganache is melted and smooth. Remove the bowl from the heat and set aside to cool slightly, about 10 minutes. (You can also melt the ganache in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

Dark Chocolate Glaze

Whether you’re coating cookies or truffles, or just need a drizzle of chocolate decoration, this glaze will do the trick nicely. It is easy to prepare and dries to a hard, smooth finish. Once it becomes firm, the glaze stores well for several weeks. Simply melt it again in a bowl over simmering water or in the microwave when you need a bit of chocolate panache.

Makes 1 1/2 cups

12 ounces bittersweet chocolate, chopped

1/4 cup vegetable oil

Put the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate is melted and smooth. (You can also melt the chocolate in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.) Remove the bowl from the heat and stir in the vegetable oil. (Use the glaze immediately to drizzle or coat. If you are using the glaze later, pour it into an airtight container, set aside until firm, and store in a cool area or in the refrigerator for up to 1 month.)

Note

To melt the glaze once it becomes hard, repeat the procedure above for melting the chocolate.

“Delicious Anytime” Lamb Stew

To celebrate Tara and Joy’s book, Almost Meatless, in today’s communal blog, I chose to prepare a dish I knew my      family would enjoy: Spiced Lamb and Vegetable Stew (p. 109). When I told Tara I wanted to make this, she replied    with a sarcastically cheerful, “What a perfect choice for the middle of summer, Jennifer!” I admit that although I  considered my recipe choices for this project with seasonality in mind, I wasn’t terribly concerned about making a cool  weather dish in the middle of July. Unusual for the Philadelphia area, our summer has actually been rather mild, so I  was less focused than normal on preparing something light and warm-weather friendly. As luck would have it,  though, the past few days in Philadelphia have featured wretched heat and humidity—the unbearable, intensely sticky  sort that keep me indoors most of the day with the windows shut and the air conditioner humming. I shouldn’t be surprised. Somehow I often find myself in my small, unventilated kitchen, baking meringues or working on a wedding cake during the hottest days of the year. Yes, Tara. You were right. What a perfect time to prepare lamb stew.

As it happens, however, it was just the right time. Yes, Spiced Lamb and Vegetable Stew would be deliciously comforting and satisfying on a cool fall evening. But, really, everything about this dish makes it desirable virtually any day of the year. First, as Tara and Joy describe in their head note to the recipe, the list of flavorful ingredients is fairly short and each one is easy to find in the supermarket. Next, although this dish features lamb, it is neither heavy with the meat nor overly rich or oily. Tara and Joy suggest using only a minimal amount of oil in which to brown the lamb, and the meat used in the quantity called for results in a rather lean stew. The dish is also filled with fresh ingredients—pungent aromatics like onion, garlic, and ginger, as well as sweet carrots, Yukon gold potatoes, tomatoes, and spinach infuse it with brightness. The spices Tara and Joy include here are just right, too. I usually keep cumin seeds, turmeric, and coriander in my cupboard, but I was so happy to add a jar of garam masala to my spice collection. I love its warm aroma and earthy perfume. In fact, I was so keen on cooking with it again, that I used it to spice up a pan of roasted broccoli and shallots I prepared later in the day. Yes, this dish is, in fact, as stew, but it is so fragrant, light, and filled with fresh flavors that, again, it is just right to make any time of year.

Spiced Lamb and Vegetable Stew comes together incredibly easily, as well—a characteristic I particularly appreciate these days. My five-month-old daughter, Kate, doesn’t permit me nearly as much time in the kitchen as I’m accustomed to enjoying. I often find myself at 8:30 PM putting together dinner with her cradled in one arm and trying somehow to cut, cook, and assemble using my one free hand. I feel like I’m moving ridiculously in swirling circles, as though hopelessly paddling a canoe with one oar. Why couldn’t I have a baby who actually likes the Björn carrier or sling? At any rate, this dish came together so quickly that I was able to assemble it while Kate took a quick nap. It then only required 40 minutes or so of simmering, so even though she had awakened by that point, the stew was done and the dishes were cleaned.

I had planned on serving the stew for dinner to my husband—a self-professed lover of all dishes lamb. It turned out, though, that my time spent mid-morning at the stove paid off early, as he was working in the home office that day and required some sustenance before heading out to an afternoon appointment. I admit I was slightly worried that the stew would be a bit too vegetariany for him (you know how some carnivorous boys who like their braised lamb shanks and roasted legs of lamb can be), but he scraped the bowl clean.

So, well done, Tara and Joy. Another yummy triumph. As for me, I am off to scoop up baby Kate from another of her half-hour naps. Perhaps at some point her sleeping sessions will last longer so I can try one of your recipes that require more time in the kitchen. I don’t know, though. You seem to have mastered the art of creating flavorful dishes that are not only straightforward and easy to prepare, but that are just downright delicious, too. Cheers!

Look for this recipe in my upcoming book, Gingerbread, due out this fall!

Grandmom Lindner’s Favorite Gingerbread Cake

When I was a young girl, my paternal grandmother, Hedwig Zalewski Lindner, gave me her 1950 edition of Betty      Crocker’s New Picture Book. Among the binder-bound pages covered with my grandmother’s handwritten notes and    various specks of salad dressing and butter, I discovered a recipe for Favorite Gingerbread. It was the first gingerbread I  prepared myself, and for years it became my staple recipe. Eventually, though, I began tinkering with it to make it my  own. Substituting butter for shortening, adding a bit more spice here and there, and playing with a variety of cake pans  and baking times, I soon developed my own favorite gingerbread, which I now share with you. To be honest, I really  don’t know whether my grandmother ever made this gingerbread cake. It doesn’t really matter, though. To me, it is  enough that this recipe originates from a book she used so often. Preparing it, like leafing through her copy of Betty  Crocker, reminds me of her and the many delicious, comforting dishes she prepared.

This cake comes together easily and can be baked in a variety of festive pans. Bake it in an 8-cup Bundt pan, as suggested here, in a 9-inch square pan, or fill muffin tins or mini-Bundt pans about two thirds full with batter. As you play with different shapes and sizes, just be sure to keep watch and adjust the baking times, allowing fewer minutes for smaller items.

Makes one 8-cup Bundt cake

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup packed dark brown sugar

1 cup molasses

1 teaspoon vanilla extract

1 large egg

1 cup hot water

Whipped Cream (page 00) for serving (optional)

Position a rack in the middle of the oven and preheat the oven to 350ºF. Butter and flour an 8-cup Bundt pan.

Whisk together the cake flour, baking soda, salt, and spices in a large bowl.

Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth. Add the brown sugar and beat until light and fluffy. Pour in the molasses and beat until smooth. Add vanilla extract, drop in the egg, and mix until incorporated, stopping at least once to scrape the sides of the bowl. Reduce the mixing speed to medium low and alternately incorporate the flour mixture and hot water, beginning and ending with the flour mixture and stopping to scrape the sides of the bowl at least once or twice.

Pour the batter into the prepared pan and bake for about 45 minutes, or until a wooden skewer inserted near the center comes out clean. Set the gingerbread on a wire rack to cool in the pan for about 15 minutes before turning out to cool further.

Serve the cake warm or at room temperature cut into wedges and with dollops of whipped cream, if desired.