All-I-Want-for-Christmas Gingerbread with various toppings
featured in "Christmastime Treats," (Chronicle Books)
For Christmas Eve, I serve this molasses-rich gingerbread cake on a cut-glass cake pedestal surrounded with my family’s favorite toppings: Whipped Cinnamon Cream, Lemon Candy-Crunch Ice Cream and buttery-rich Hard Sauce. Everyone has a grand time choosing one or more toppings to accompany the warm cake.
Serves 10 to 12
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 cup dark molasses
2 eggs, beaten
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup boiling water
2 teaspoons baking soda
Preheat an oven to 350°F. Grease a 10-by-2 1/2-inch springform pan; make sure the bottom fits securely and the latch is properly closed. Set aside.
In a large bowl, using the electric mixer set on medium speed, beat together the butter and sugar until light and creamy. Beat in the molasses until blended, scrapping the bowl with a spatula. Stir in the eggs until well combined.
Sift together the flour, ginger, cinnamon, and cloves into the molasses mixture, then beat until smooth. In a small bowl, combine the boiling water and baking soda. The mixture will foam and subside. Add the water to the batter, beating until well combined. (Use a spatula to make sure the batter at the bottom has been thoroughly mixed.) It will be thinner than most cake batters. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool for 15 to 20 minutes, then release the pan sides and slide the cake onto a serving plate.
Hard Sauce
Who says hard sauce is plum pudding’s best friend? We think it’s a wonderful companion for our favorite gingerbread as well as other unfrosted holiday cakes and cookies.
Makes about 2 cups
1 cup unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, heavy cream, or cognac
In a mixing bowl, using the electric mixer set on medium speed, beat the butter, sugar, and lemon zest until smooth and creamy. Beat in the lemon juice until blended. Set aside in a cool place for 1 hour before serving.
Serve over warm gingerbread. Refrigerate any remaining sauce in a covered container for up to 1 week.
Whipped Cinnamon Cream
This sweet cinnamon cream is just right for the richly scented gingerbread. It has a strong flavor, so you may want to reduce the cinnamon to 1 or 2 teaspoons for more delicate desserts.
Makes about 4 cups
2 cups chilled heavy cream
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons ground cinnamon
In a chilled bowl, using the electric mixer or whisk, whip the cream until it begins to thicken. Add the sugar and vanilla and sprinkle on the cinnamon. Continue to whip until stiff peaks form. Cover and chill for at least 1 hour to allow the flavors to blend.
Lemon Candy-Crunch Ice Cream
Crushed lemon drops give this lemony ice cream its special magic. After your family tastes this ice cream for the first time, they’ll be asking for it year around. It’s one of those "just a spoonful" cravings
Makes about 4 cups
1 quart vanilla ice cream, softened
1/4 cup plus 2 tablespoons purchased lemon curd
24 lemon drops, crushed to yield 1/2 cup
In a bowl, stir together the softened ice cream and lemon curd until well blended. Fold in the crushed lemon drops. Return to the carton or transfer to a container with a cover, return to the freezer, and freeze for at least 6 hours or until ready to use. For the best quality, use within 1 week.