Blueberry Gingerbread Snack Cake

Ted does most of the dessert baking for our Saturday night gatherings. This week though he had other plans so I used the opportunity to try a recipe I had bookmarked (like in a real book) some time ago. The gingerbread flavor was pretty subtle here so perhaps my ground ginger was a little old, or maybe more was needed. Still it made a lot of tasty cake.

This recipe is from of The Way We Cook by Sheryl Julian and Julie Riven. I’ve tweaked the ingredient list a bit and written up the instructions in my own words. Enjoy.

Blueberry Gingerbread Snack Cake
Servings: 16-20
Prep time: 10 minutes
Total time: 1 hour 40 minutes

Ingredients:

  • 5 cups (675 grams) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. ground ginger
  • 1/2 tsp. ground nutmeg (or 30 swipes of a nutmeg nut on a fine grater)
  • 1/2 tsp. ground cloves
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 eggs, at room temperature
  • 1/2 cup mild molasses
  • 2 cups buttermilk
  • 2 cups frozen blueberries (keep frozen)

Directions:

  1. Preheat the oven to 325°F. Spray the bottom and sides of a 13″x9″ baking pan with vegetable spray.
  2. Combine the dry ingredients in a large bowl and stir with a whisk to combine.
  3. In the bowl of a stand mixer combine the oil and sugar. Mix until combined. Add the eggs, one at a time, mixing between each addition to incorporate. Add the molasses and mix until thoroughly combined.
  4. Add 1/3 of the dry ingredients. Mix on low and add 1/2 of the buttermilk. Repeat with 1/2 the remaining dry ingredients followed by the remaining buttermilk. Finally add the remaining dry ingredients.
  5. Remove the bowl from the stand mixer and scrape the beater; set the beater aside as you won’t use it again. Add the frozen blueberries to the batter and gently incorporate with a spatula.
  6. Transfer the batter to the prepared baking pan and allow it to rest for 1 minute so it can do a bit of self-leveling.
  7. Bake for 1.5 hours, rotating the pan 180° half way through the baking.
  8. Allow the cake to cool in the pan for 1 hour. Cut into generous squares and serve with whipped cream.

Notes:
I made a sling of sorts in the pan with a piece of pre-cut parchment paper that is sized for a half sheet pan. I sprayed the bottom and sides of the pan then laid the parchment into the pan to form an U. The spray on the bottom helps the parchment to stay in place while you spread the batter. When the cake was ready for serving I ran a knife along the edges not covered with parchment and lifted the entire cake from the pan with no fuss.

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