Lots and lots of molasses.
Grated and ground.
There are a few combinations that scream "HOLIDAYS!" in my mind.
Cranberries and turkey
Chestnuts and cream
Ginger and molasses
Making a gingerbread cake was the kick I needed to help me come to terms with the fact that Christmas is only three weeks away.
Three. Weeks. Away.
Mother of Pearl, when did that happen.
I really would have preferred to stay in denial - or go on strike....
Alas! It is on its way and there is really nothing I can do to change that.
The flip side of all this is that at least it's cake that's reminding me of the holidays...
So while I sit and feel sorry for myself and stress out about how much is left to be done, I can wallow in a hunk of cake with a healthy dose of lemon curd.
Very convenient, don't you think?
As you can see, I didn't go the baby cake route with this one. A half-recipe fit nicely into an 8" round pan. The process of making this cake was...well...it was a piece of cake.
Lemon curd was the pairing of choice, but I would have been happy with some cinnamon whipped cream. Or a scoop of vanilla ice cream. Just sayin'
Time to go make some lists - and check them twice.
I am not sure if I have been naughty or nice...
Peace out, my friends.
This post participates in Tuesdays with Dorie. The recipe for Gingerbread Cakes can be found on the site of this week's host: Karen from Karen’s Kitchen Stories.