Gingerbread wasn't a regular part of our holiday repertoire, which is odd, as my mother says it's a favorite of hers. We had it on occasion, though, and I've always loved it, as I do all spice cakes. I'm particularly fond of the combination of cinnamon, ginger, and cloves, although I'm surprised that the recipe I have uses more cinnamon than ginger. I felt like I wanted to pump up the ginger flavor, so I added 2 teaspoons of crystallized ginger that I pulverized in the food processor. Additionally, the recipe I have, calls for cane syrup rather than molasses, but I prefer the flavor of molasses, which is what I used.
Now, I know that cream cheese frosting is not typical; however, is there any reason to not use cream cheese icing? Not that I can think of, as I think it's good on anything. Also, I know pecans aren't typical either, but as I have pounds and pounds of pecans in my freezer, I've been using them in everything. I toasted the pecans, and I love their super crunchiness juxtaposed with the creamy frosting and moist cake.
Click here for the recipe
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What a unique idea to pulverize the crystallized ginger as a way to pump up the flavor. I love your creative thinking and this gingerbread looks oh so yummy. Congrats on your radio interview too. You rock!
ReplyDeleteI love cinnamon and cloves too. Congratulations on your radio interview. Don't worry next time will be easier.
ReplyDeleteThe radio interview sounds like great fun. When I first looked at the photo of the gingerbread, I thought that was whipped cream, only to find it is in fact my favorite....cream cheese frosting. I love gingerbread, I can't wait to make this, thanks so much.
ReplyDeleteGreat recipe!
ReplyDeleteCongrats on your radio interview, it sounds like so much fun! Yum, love the gingerbread!
ReplyDeleteCongrats on the radio interview! I love gingerbread; makes me think of the holidays.
ReplyDeleteDropping in from TNSC
I love gingerbread, and I like the molasses too. I have a recipe for molasses gingerbread cookies (one of my regular ChriStmas cookies)that calls for crystallized ginger ground like that, but I always leave some pieces a little bigger to get that bite! Mmmm...I want a bite of this right now!!
ReplyDeleteThat looks incredible! Thanks for sharing, I've bookmarked it!
ReplyDeleteWow.... great looking dessert.
ReplyDeleteI just spent the last 40 minutes listening to your interview Louanne. I loved seeing your personality. You're so fun and down to earth - I wish I lived nearby so we could be bff's!
ReplyDeleteI love gingerbread too and seeing it paired with cream cheese frosting really makes me happy!
I read garden spells too - it's one of my favorites and the other book you mentioned is on my wish list. Thanks for the shout-out too!
Congrats on the radio interview, Louanne! Your cake looks absolutely divine!
ReplyDeleteI absolutely love gingerbread and I can't think of a better use for cream cheese frosting!
ReplyDeleteThank you all for your sweet comments. I'm so behind on responding to comments, but I'm working on it.
ReplyDeleteCongratulation on your radio interview.
ReplyDeleteThanks for all your hints.
Incredible work ♥
I just loved your radio interview - I feel like I "know you" a bit more. You are great fun - not at all loud and goofy! I love the "little bit of an accent" that you have. (and I am so now going to have to make meatballs - we just don't have them because I hate packaged ones)
ReplyDeleteI am excited to try your gingerbread - you pulled me in with the cream cheese frosting.
And I am THRILLED you linked this to the Hearth and Soul Hop!!
i love your interview...just perfect! i am a gingerbread freak! i love your idea to pulverize the ginger...it is a great flavor surprise. thank you for linking up to tuesday night supper club!
ReplyDeleteGreat combination of flavors and textures! Gingerbread is classic Christmas!
ReplyDeleteI couldn't get the movie to run:(