Soft Gingerbread Cake with Lard
Submitted by susan
Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minLard and butter together create an exceptionally tender cake that stays moist for days.
Boiling the fats with molasses and spices infuses every drop with warm flavor before it hits the flour.
This old-fashioned method produces cake with fine, soft crumb that melts on the tongue.
The batter pours thin but bakes up into substantial cake with deep spice flavor.
Baking Tips
- Let the boiled mixture cool completely before adding to flour or it will cook the eggs
- Stir the cooled liquid quickly through the flour; overmixing makes tough cake
- Beat eggs thoroughly before folding in so they incorporate easily
- Watch for edges pulling from the pan sides as the best doneness indicator
Ingredients
Directions
Put the butter, lard, sugar, molasses, and water in a saucepan with the spices and bring to the boil; remove from the heat and allow to cool.
Sift the flour, soda, and salt into a large bowl.
Stir the cooled liquid quickly through.
Beat the eggs well and stir them into the batter.
Pour the batter into a greased baking dish and bake in an oven preheated to 350℉ (180℃) F for about 35 minutes or until the top is well browned and the sides pull away slightly.
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