Last night my husband and I went to a Christmas Party. We were asked to bring a sharable dish and a bottle of wine. THIS is literally what I live for! I chose to bring a Gingerbread Snack Cake and a bottle of Le Cadeau Rosé Sparkling.
I agonized over what to bring originally. Did I want cranberries or pumpkin, or something altogether different? I have cranberries left over from Thanksgiving, but more of my stored up recipes call for the dried version, not fresh. And I really didn’t want to make more cranberry sauce to spread atop a block of cream cheese. It is one of my FAVORITE appetizers, but a bit messy for a cocktail party. And sharing…I’m not good at that sometimes. I could also make a pumpkin dip for fruit or gingersnap cookies. Again, same problem. BUT! It reminded me that my son wanted me to make him gingerbread. So….I searched for a recipe that would fit the bill. Not a cookie, and not a bread, something slightly sweet, spicy and reminiscent of the holidays, and able to be placed on a pick-up-and-go dessert table. Gingerbread? Cake? Orange Glaze? Yes! A Gingerbread Snack Cake!
Ultimately I chose Sally’s Baking Addictions’s Gingerbread Loaf, but made it into a gingerbread snack cake. Such a good idea Sally! THANK YOU!!!! And it made enough for two full plates to serve and some left over for my favorite boy.
Unfortunately I am not good at remembering to take pictures while at events–thus none of the actual pairing from the party. Sorry! Thankfully I had a second bottle at home.
This recipe was a dream, but I did change it to suit my purposes. I creamed the butter and sugar in my mixer. Whisked the flour with the spices. The best tip ever was to dissolve the molasses in hot water. I doubled all her listed ingredients but baked the gingerbread snack cake in a 9×11 pan for about 35-40 minutes. I added the glaze when it was mostly cool. Next time I will glaze while it is still warm so it soaks in a bit more.
Wine Suggestions for Gingerbread Snack Cake
While I chose to pair this with the LeCadeau Rosé Sparkling at the gathering last night, I have different plans for the pieces of gingerbread snack cake my son graciously didn’t devour while we were gone. My recommendations are mostly on the sweeter side of the wine wheel. Dessert Wines shine here. Port, Sherry, Muscat, Sauternes, a Sweet Riesling or Gewürztraminer are my first choices. I think a spicy or fruity Syrah, Monastrell, Cabernet Sauvignon or Zinfandel would also be stellar. An acidic French Muscadet would be another great option. As for Sparkling Wines—The Sparkling Rosé was a hit, and I would love to try this with a Sparkling Shiraz. And can you just imagine this with a Mulled Wine?
Gingerbread Snack Cake
- 4 cups flour
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 ounces molasses unsulphured, dark, 1 jar
- 1 1/2 cup hot water
- 1 cup butter softened
- 2/3 cup brown sugar
- 2 large egg
- 2 tsp vanilla
- 2 cups powdered sugar
- 6 tbsp orange juice
- Preheat oven to 350F. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate 4 cup measure, whisk the molasses and hot water together.
- Cream butter with brown sugar. Add eggs and vanilla. Scraping sides of bowl, add 1/3 flour mixture and mix. Stir in 1/2 of molassas water. Scrape sides and stir in 1/2 of remaining flour. Stir in last half of molassas water. Scrape side and stir in last bit of flour.
- Pour batter into prepared 9×11 pan. Bake for 35-40 minutes. I checked at 30 minutes and every 5 past. Cake will be firm, and a toothpick will come out clean.
- In bowl, whisk powdered sugar to get rid of lumps Add in 6 tablespoons of orange juice. Whisk until liquified. Pour over warm cake.