Mouthwatering tender cake packed with spices, rum and dusted with powdered sugar will be the centerpiece of your holiday table.
For my last recipe of the 2023 holiday season I wanted to leave you with a “Wow.”
I think this cake, well, takes the cake.
I have the very elaborate Nordic Ware “Pine Forest” cake mold. I have been wanting to create a great recipe for this pan and I think I found one. Now typically, I would bake a straightforward yellow pound cake type to really show off the edges in the mold, but I did that last week with a simpler cake made from box mix.
Six spices add so much flavor to the this gingerbread you will never settle for just cloves and cinnamon again. The extra depth really creates a great structure and earthiness to this beautiful dessert. Molasses can overpower most gingerbread recipes, but this cake is bright, not muddled.
I added cardamom, cinnamon, freshly ground nutmeg ( never buy the pre-grated stuff), cloves, ginger and allspice.
Butter the heck out of the pan using a pastry brush and softened, not melted, butter. Dust with a bit of flour and then cocoa powder so your cake is not white out of the mold.
See my tips below and other ginger- spice forward desserts and the end of this post.
Thank you for being on this journey with me. I so appreciate all of you.