This recipe comes from Jane Evans Bonacci, author of The Heritage Cook, and is part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Spicy and Moist Gingerbread Cake
Jane Evans Bonacci – The Heritage Cook © 2010
Inspired by a recipe from Shuna Fish Lydon
Yield: 10 to 12 servings
Full of the flavors of the holidays, this gingerbread will bring back memories of your childhood delights. Don’t be intimidated with the amounts of the spices, they balance against the molasses, ginger and olive oil. The Hazelnut Meal/Flour adds a wonderful nutty flavor and protein. This cake is beautifully dense and improves with time so make it a day or two in advance if you like.
- 3/4 cup California Olive Ranch© Arbequina Extra Virgin Olive Oil
- 1 tbsp freshly grated Ginger Root
- 1/2 cup unsulphured Molasses
- 3/4 cup Lyle’s Golden Cane Syrup or Dark Corn Syrup
- 3/4 cup packed Dark Brown Sugar
- 1 large Egg Yolk
- 3 large Eggs
- 1 cup Sour Cream
- 2 cups All-purpose Flour
- 1/2 cup Bob’s Red Mill Whole Wheat Flour
- 1/2 cup Bob’s Red Mill Hazelnut Meal/Flour
- 1 tsp Kosher Salt
- 2 tsp Baking Soda
- 2-1/2 tsp ground Ginger
- 1/4 tsp ground Cloves
- 2 tsp ground Cinnamon
- 1 tsp ground Cardamom
- 1 tsp ground Mace
- 1/2 tsp ground Black Pepper
- 1 tsp ground Coriander
Preheat the oven to 350°F with the top rack in the center of the oven. Lightly grease a non-stick bundt pan; set aside.
In a saucepan, combine the olive oil, ginger root, molasses, Golden Syrup and brown sugar. Cook over medium-low heat, stirring frequently until the sugar is melted and all the ingredients are well blended. Remove from the heat and set aside to cool slightly.
In a small bowl, whisk together the eggs and sour cream. Set aside.
In the bowl of your standing mixer, combine the flours, salt, baking soda and spices. Blend on low for 30 seconds to evenly distribute the ingredients. Add the oil/sugar mixture and mix until the flour is incorporated. When batter gets thick and hard to stir, pour in egg/sour cream mixture. Beat until smooth; batter will be fairly thin.
Pour into prepared baking pan. Place pan into center of preheated oven and bake for 15 minutes, then reduce the heat to 325°F and very carefully spin the pan so the back is facing the front of the oven. Continue baking until the top springs back when touched in the center and the sides pull away from the pan, about 20 more minutes.
Well wrapped in plastic, this gingerbread will last about 4 days either at room temperature or refrigerated – unless you eat it all first. If you refrigerate it, it will absorb some of the moisture and will be denser and slightly chewy. The cake is best served at room temperature.
I like to serve it dusted with powdered sugar and a dollop of lightly sweetened whipped cream, flavored with either cinnamon or vanilla. For an extra special treat, serve with a scoop of high-quality vanilla ice cream drizzled with some of the California Olive Ranch© Arbequina Extra Virgin olive oil.