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Danish Gingerbread Cake

Danish Gingerbread Cake The combination of fresh ginger root, ginger powder, black pepper and other spices is the mark of a good traditional gingerbread. Wrap individual pieces in plastic wrap and pack in lunch boxes for a special treat.

Serves 6.

Ingredients:

  • 1/4 c butter or margarine
  • 3/4 c hot brewed coffee
  • 1 Tbsp lemon juice
  • 1/2 c molasses
  • 1/2 c honey
  • 1/2 tsp baking soda
  • 2 tsp ginger root, freshly grated
  • 2 eggs, lightly beaten
  • 2 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp finely ground black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 325 degrees F. Grease and flour an 8-inch square baking pan.
  2. Cut butter in small bits. In a large bowl, mix hot coffee and butter until most of the butter melts. Add lemon juice, molasses, honey, baking soda and ginger root; stir well.
  3. Fold in the beaten eggs and stir again. Set aside.
  4. Into a medium bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, black pepper, and salt. Add these dry ingredients to the large bowl of wet ingredients and beat 100 strokes, or until completely smooth and velvety.
  5. Transfer the batter to the prepared pan and gently tap the pan against the counter a few times to pop any large air bubbles. Bake until a toothpick inserted into the center comes out clean, or about 35-40 minutes.
  6. Cool the cake in the pan on a wire rack for 1 hour. Cut into squares and sprinkle each with powdered sugar if desired. Serve warm or at room temperature. Store leftovers at room temperature, wrapped in plastic wrap, for up to 2 days.

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