By: Brady Evans
This past weekend my husband and I attended a wedding. It was a beautiful ceremony, but I think we both had the most fun the following night at a karaoke bar with the bride and groom, the rest of the bridal party and close family and friends.
Now, my husband is nothing like me when it comes to singing. I’m an embarrassment to mankind while he’s quite a pleasure to listen to. He’s played music professionally for years now, writes original music, has copyrights in the Library of Congress, and has opened for the Indigo Girls (remember them?). You would think he’d be thrilled to do karaoke.
He was hiding his talent like I hid the deliciousness of this gingerbread cake on Thanksgiving Day. It was a new recipe and a foreign concept to me – gingerbread CAKE (not cookies). I wasted more than a few breaths making excuses: I might have overbaked it; it’s a new recipe; I messed with the original ingredients.
By the time we all took our first bite, however, it was obvious that no excuse needed to be made; it was a darn good cake.
I’ll make it again very soon- possibly for Christmas morning because the leftovers were especially delicious with coffee. Oh, and by the way, my husband finally braved the stage and did exceptional (as expected) renditions of “No Woman, No Cry,” “Thunderroad,” and “Rocketman.”
Gingerbread Cake (adapted from So Tasty, So Yummy)
- ½ cup white sugar
- ½ cup butter
- 1 egg
- ½ cup molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup hot water
- powdered sugar
- juice from one orange
- 1 tsp orange zest
- Preheat oven to 350 degrees. Grease an 8 inch round pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture molasses mixture. Stir in the hot water completely. Pour into the prepared pan.
- Bake 30-33 minutes in the preheated oven or until a knife inserted in the center comes out clean. Allow to cool in pan for 20 minutes, then turn out onto a cooling rack.
- Make orange glaze by combining enough powdered sugar (2-3 cups) with the juice from one orange to make a pourable glaze. Sprinkle in orange zest and pour over cake.