No stories extol the magic of a simple gingerbread cake, but we're crowning it a holiday essential anyways.
Fanciful gingerbread houses and singing gingerbread men are the stuff of fairy tales, but, alas, no stories extol the magic of a simple gingerbread cake. Which is a shame, as it figured so prominently in my childhood. It was the sort of dessert I could always find at potlucks and family gatherings once the weather turned cool.
My made-from-scratch version of gingerbread sheet cake differs in a few key ways. Instead of using a lemon glaze, which turns crusty over time, I balance the dark flavors of gingerbread with a tangy cream cheese frosting that stays silky-smooth, no matter how long it's left out.Whole wheat flour plays off the cinnamon and other spices to give the cake a cozy, graham cracker–like vibe.
I use a bit of nutmeg to add a woodsy aroma, a pinch of cloves to bring out the citrusy notes of molasses, and Chinese five-spice powder for a herbaceousness that breathes a little more dimension into the mix as a whole., I whip the eggs and sugar together, drizzling melted butter in at the end. Along with the all-purpose and whole wheat flour, I incorporate a good deal of cultured buttermilk into the batter. It adds a big dose of moisture without thinning the batter, so it stays nice and thick.
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