English Gingerbread Cake

I’m not going to bother with pictures today, because the ones I took weren’t very interesting. Plus, I’m grabbing a few moments at lunch at work to type this up and I don’t have my pictures available here. This week’s “Heavenly Cake” was English Gingerbread.

This cake definitely belongs on the quick & easy list. I made it while my husband was mashing potatoes and letting the meatloaf rest before serving on Saturday night. It was facilitated by having everything measured out beforehand, but it was still pretty darn quick. Definitely easy.

Melt together butter, corn syrup, brown sugar, and orange marmalade. Mix in eggs & milk. Mix together cake flour, whole wheat flour, ginger, cinnamon, baking soda, baking powder, salt. Mix wet into dry, stir to combine. Pour into prepared baking pan, and bake. I’ll admit, I deviated from the recipe slightly, and put an extra teaspoon of ginger in. One just seemed like far too little. I still had a hard time tasting the ginger.

The cake is brushed with a lemon, butter and sugar syrup while it’s still hot. I then wrapped it in plastic wrap and kept it wrapped tightly overnight. One co-worker’s already tasted it, because he spotted it when he stopped in my cube to ask me about something on our way to a meeting. He said his brain kept telling him it was carrot cake, because of the texture and the cinnamon.

I think my Dutch heritage must overpower my English part, because I’d much prefer something spicier, preferably with molasses in it, for it to be called gingerbread. My favourite gingerbread recipe is still one my Mom was given by one of the costumed ladies at King’s Landing Historical Settlement near Fredericton, NB. It was called “Levi’s Gingerbread Cake” and I have a copy of it in the hand-written cookbook my mother made up for me. Then again, now that I think about it, that settlement is modelled as a Loyalist village, so in theory, that recipe would have English origins, too.


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