Thursday, December 16, 2010

Happy Holidays from the GO!

Gingerbread Pound Cake

I can't imagine a more holiday aroma than gingerbread with all its warm spices. The fragrance and flavor truly seems to connect folks with sweet memories that they love to share. One such customer told me of his mother's gingerbread with a lemon glaze, and the contrasting flavors intrigued me so much that I took his advice. To me, this is how the best foods come about -- by sharing. So, please pass this recipe along and feel free to add your own favorite variations!

1 ½ cups light brown sugar
1 1/4 cups dark molasses
1/4 cup honey
8 large eggs
1 tablespoon vanilla
2 teaspoons kosher salt
1 pound unsalted butter, melted
3 cups cake flour
2 teaspoons baking powder
2 tablespoons ground cinnamon
2 tablespoons ground ginger
2 tablespoons ground allspice

Preheat oven to 350 degrees.

Grease and flour a Bundt pan.

Combine sugar, molasses, honey, eggs, vanilla, and salt in a food processor. Mix until combined. While running, pour melted butter into egg mixture and continue running until thoroughly combined. Pour this mixture into a large mixing bowl. Sift remaining ingredients into egg mixture, whisking as you go. Pour batter into prepared pan.

Bake until a tester comes out clean, about 1 hour. Remove from oven and allow to cool for 10 minutes. Release from pan onto serving plate. Brush with lemon glaze (see recipe below) while still warm.

Allow to cool completely before slicing.

YIELD: 16 to 20 servings

½ cup freshly squeezed lemon juice
1 cup sugar

Combine ingredients in a small pot and cook over low heat until sugar dissolves and syrup forms. Remove from heat and brush on cake.

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