Looking for a gingerbread cake with a moist pudding like consistency
Is there such a thing as a really moist gingerbread cake recipe with a very very moist consistency? I'm not into any recipes made with beer.
Pudding in British parlance is not the same as American. This is a steamed cake.
OP - do you have in mind the pudding like consistency of commercial 'pudding' cake mixes, or the moistness of a banana or pumpkin bread?
I can think of a couple routes:
- start with a cake mix that produces the consistency that you like, and load it up with ginger.
- start with a pumpkin bread/muffin recipe, and again, maximize the ginger seasoning. The pumpkin or other fruit puree will keep it moist.
Prepare your cake and allow it to cool for about half an hour.
Use a fork to poke holes into the cake, creating rows of holes that are about half an inch apart. Dissolve about half an ounce of plain (used flavored if you prefer) gelatin in a half cup of boiling water. When it's completely dissolved, stir in a cup of cold water and drizzle the gelatin over the cake. Cover and chill for half a day.
The one my mom always made, which is very very moist, very dark and very easy (and contains neither beer nor nuts), is Craig Claiborne's, in the 1961 New York Times Cookbook. (Unfortunately the recipe is not online anywhere, it's still in copyright so I can't post it here, and the book is out of print - it's worth looking for in a library, though, it's full of recipes that are still very good.)
Here it is then - Moist Gingerbread (based on Craig Claiborne's 1961 recipe):
2 1/3 c flour
1 c molasses
1/2 c butter
3/4 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1 c sour cream
1. In a saucepan heat molasses and butter to a boil. Remove from heat.
2. Sift together flour, soda, spices.
3. When molasses is slightly cooled, add the sour cream.
4. Stir in flour mixture.
5. Pour batter into a 9x9 pan. Bake at 350° for about 40 min.
You can serve it with a glaze or sauce or ice cream, but I like it best with plain, fresh whipped cream.