Cakes Cookies Desserts

GINGERBREAD CAKE RECIPE 3 3/4 cups (15 oz./470 g) all-purpose flour 1 1/2 tsp. kosher salt 1 1/2 tsp. baking powder 3/4 tsp. baking soda 4 1/2 tsp. ground ginger 1 Tbs. ground cinnamon 2 1/4 tsp. freshly grated nutmeg 1 1/2 tsp. ground allspice 3/4 tsp. ground cloves 18 Tbs. (9 oz./280 g) unsalted butter, at room temperature 2 1/4 cups (1 lb./500 g) firmly packed light brown sugar 2 eggs plus 2 egg yolks 3/4 cup (8 1/4 oz./260 g) molasses 2 tsp. vanilla extract 1 1/2 cups (12 fl. oz./375 ml) water Position a rack in the lower third of an oven and preheat the oven to 350°F (180°C). Generously butter the ’Twas the Night Before Christmas Cake Pan and dust with flour, or spray with Bak-Klene. In a bowl, stir together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth and creamy, about 3 minutes. Add the brown sugar and beat until the mixture is light and fluffy, about 2 minutes. Reduce the speed to medium, add the eggs and egg yolks one at a time and beat until incorporated, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. Reduce the speed to low, add the molasses and vanilla and beat until just combined, about 30 seconds. With the mixer on low speed, add half of the flour mixture and slowly pour in half of the water. Repeat with the remaining flour mixture and water. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 10 seconds. Spoon the batter into the prepared pan, filling it about three-fourths full, and smooth the top with a spatula. (You will have some batter left over.) Place the pan on a baking sheet. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. If the top begins to darken too quickly, tent with aluminum foil. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the cake out onto the rack and let cool completely. Using a sharp knife, carefully trim the domed cake to create a flat surface. Decorate or frost as desired. Makes 1 cake. Williams Sonoma Test Kitchen