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2012-11-08 digital edition

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2012-11-08 / General Stories

From the Chef’s Corner

Triple Ginger Squares
by Chef Deedle

I wanted something with true fall feeling. My favorite autumn sweets are gingerbread and molasses cookies, so I combined them in this cake; an excellent dessert for the Thanksgiving holidays.

2 ½ cups flour
1 Tbsp baking powder
1 Tbsp ground ginger
2 tsp freshly grated ginger
1 tsp ground black pepper
1 tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
¼ cup honey
¼ cup mild-flavored molasses
2 lg. eggs
1 cup milk

Glaze:
3 ½ cups powdered sugar
5 Tbsp whipping cream
6 Tbsp unsalted butter
1 Tbsp mild-flavored molasses
10 pieces crystallized ginger, cut into 48 strips (buy ginger in
strips or slices, rather than nuggets)

Preheat oven to 350 degrees F. Butter and line bottom of 13x9x2 inch baking pan with parchment paper or waxed paper. Butter paper. Set aside.

In medium bowl combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt. In large bowl, combine butter and granulated sugar. Beat with an electric mixer on medium speed; beat in honey and molasses until well incorporated. Beat in eggs.

On low speed, beat flour mixture into sugar mixture in three additions, alternating with milk, until combined. Transfer batter to prepared baking pan. Bake in center of oven until toothpick inserted into center of cake comes out clean, 33 to 35 minutes. Remove from oven and cool 5 minutes. Invert cake and turn out on wire rack; remove paper. Invert again onto another rack set over waxed paper.

Meanwhile, prepare glaze. Sift powdered sugar into medium bowl. In small saucepan, over medium heat, combine cream, butter and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and, working quickly, spread evenly with spatula to cover top. Let stand at least 4 hours.

With serrated knife dipped in hot water and wiped dry, cut into 24 squares, about 2x2 inches. Top each square with 2 ginger strips.

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