Miss Emily’s Gingerbread
This recipe is featured in Emily Dickinson, Poet and Baker
Makes one 23 cm (9-inch) square cake
- 113 grams (½ cup) butter, plus butter for greasing pan, at room temperature
- 360 grams (3 cups) all-purpose flour
- 5 ml (1 teaspoon) baking soda
- 5 ml (1 teaspoon) salt
- 15 ml (1 tablespoon) ground ginger
- 118 ml (½ cup) cream
- About 237 ml (1 cup) molasses, or as needed
- Whipped cream or confectioner’s sugar, for serving
1. Warm the oven to 177°C (350°F). Butter a 23 cm (9-inch) square cake pan. Whisk flour, baking soda, salt and ginger in a bowl.
2. With an electric mixer, beat the cream until thickened but not stiff. In another bowl, cream the butter with electric mixer until it’s fluffy. Blend the cream into the butter.
3. With your mixer set on its lowest speed, add the flour mixture. Add the molasses. Transfer the batter to the pan. It may need to be pressed into the pan because of its density.
4. Bake the cake until the top springs back when pressed gently, about 35 minutes. Serve warm with whipped cream, or glaze it, as Emily is said to have done, with a mixture of confectioner’s sugar and water.