Gingerbread with Custard Sauce


Gingerbread with Custard Sauce:

A very gingery gingerbread!!  Best made a day ahead, the flavors need time to meld.  I prepared in two loaf pans (I recommend parchment paper), but can be made in two springform pans.  In relations to the original recipe, I used only ‘mild’ molasses, and reduced the amount to include a bit maple syrup.  Covered in plastic wrap and refrigerated, cakes will keep for up to 1 week.  Recipe adapted from Minneapolis Star Tribune – 12 / 2013.

Ingredients / Prep:

1 tbsp. unsalted Butter, melted
1-1/2 cup Flour
1 tsp. Baking Soda
1 tsp. ground Cinnamon
1/4 tsp. ground Cloves
1/2 tsp. freshly ground Black Pepper
1/2 tsp. Salt
1/2 cup fresh Ginger, peeled and chopped into small pieces
3/4 cup plus 2 tbsp. hot Water
3/4 cup Sugar
2/3 cup Vgetable Oil, such as safflower or sunflower
1/2 cup Blackstrap Molasses
1/4 cup Maple Syrup
• 2 Eggs


Freshly Whipped Cream / Pistacho Dust (ground Pistachios)
Crème Anglaise. or Marcia’s Custard Sauce (below)

Instructions / Assembly:

Preheat oven to 325 degrees. Brush bottoms and sides of 2 (8-inch) springform pans or 2 (5- by 9-inch) loaf pans with melted butter. Refrigerate pans.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, black pepper and salt — Set aside.

Place ginger in a blender and cover with just enough hot water to process. Purée until smooth. Pour puréed ginger into a bowl (for mixing). Pour remaining hot water into blender to dislodge any remaining ginger, then pour water-ginger mixture into bowl.

Add sugar, vegetable oil and molasses to ginger mixture and whisk at medium speed until thoroughly combined. Turn off mixer — Add flour mixture and whisk on low speed until all ingredients are moistened. Increase speed to high and beat until batter is smooth, about 1 minute. Reduce speed to medium and add eggs, 1 at a time, beating well after each addition.

Place prepared pans on a rimmed baking sheet. Pour batter into pans (batter will be very thin), dividing batter evenly between pans. Bake until a cake tester inserted into center of cake comes out clean (or cakes spring back at the center when lightly touched), about 45 to 50 minutes. Remove from oven and cool pans on a wire rack (or, if using loaf pans, cool pans on wire racks for 20 minutes, then invert cakes onto racks, turn right-side up, and let cool).

Serve warm or at room temperature. When ready to serve, use a large spoon to scoop cake onto serving plates (or, if using loaf versions, cut into slices). Garnish, serve, enjoy!!

Marcia’s Custard Sauce:

1 cup whole Milk or Half & Half
4 Egg Yolks
1/2 cup Sugar
3/4 cup heavy Cream
1/4 tsp. Vanilla
Salt – Dash
Optional — Liqueur of choice


Heat Milk (or Half & Half) till just about to scald.  Remove from heat (or microwave) — Cover and allow to cool a bit.

Mix Egg Yolks with Sugar — Beat well till light colored and fluffy.  Mix in Heavy Cream, Vanilla and Salt — Gradually mix in Scalded Milk.  Pour mixture into top of double boiler (or very heavy saucepan) — Heat slowly JUST to simmer (about 6 to 8 minutes). Do NOT allow to boil !!

Remove from heat — Mix in Liqueur of choice (1 tbsp.) — Amaretto / Grand Marnier / Kahlua.  Cover and chill to thicken.