Friday, July 9, 2010
Buck Bannister No comments
I think this will suffice for Michael's birthday cake as well. His birthday is coming up on Tuesday and when I quizzed him about what kind of cake he would like he reminded me that he doesn't really like cake so didn't want a birthday cake. Oh well, I'm sure he'll have a little of this.
It's topped with a very flavorful and easy lemon glaze and garnished with lemon peel and granulated sugar that serves double duty as garnish and kicking up the flavor of the glaze.
I always like to add a few drops of liquid smoke to my gingerbread cakes and cookies. I found many years ago at Colonial Williamsburg that the flavor imparted to baked goods by the old wood fired ovens just couldn't be beat. It's sort of like adding a bit of instant coffee to melted chocolate. You don't really notice that it's there, but you you'll miss it if you don't have it.
This is a great Summer treat when served with some lemon or vanilla sorbet or ice cream.
1 large egg, room temperature
1/2 cup granulated sugar
1/4 pound (1 stick) unsalted butter, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
pinch of ground nutmeg
1/2 tsp. salt
1/2 cup dark molasses
1/2 cup honey
4 or 5 drops of liquid smoke (optional)
1 cup hot water
Using an electric mixer fitted with the paddle attachment, beat egg and then add sugar, mixing well on medium speed. On low speed, slowly add melted and cooled butter. In a small bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt. In another small bowl or measuring pitcher combine molasses, liquid smoke (if using), honey and hot water. Add dry and liquid ingredients alternating to the egg/butter mixture, beginning and ending with dry ingredients. Scrape down the sides of the bowl with a rubber spatula and mix well.
Pour the batter into the cake pan and bake on center rack for 40-50 minutes, or until a cake tester comes out clean. Let the cake cool completely on a wire rack before removing it from the pan.
1 cup powdered sugar
2-3 tbs. fresh lemon juice
Mix together thoroughly and pour over cake allowing glaze to drizzle down sides.
Garnish with 1 tbs. grated lemon peel mixed with 2 tbs. granulated sugar and sprinkled over top of cake.