Gingerbread Cake

Now, Maine has two signature foods – blueberries, and lobster. I love blueberries, but I kind of want to wait until I’m actually in Maine and can show you the tiny wild blueberries that are so sweet and perfect to write about blueberry food. And I don’t eat seafood, so sorry, no lobster. Instead, I made something that really channels the experience of Maine for me. It’s not something I eat frequently in Maine, or something that is specific to Maine. It’s just something that feels like Maine – gingerbread. Warm gingerbread with whipped cream.

Gingerbread Cake

• 1 stick butter, softened
• 1/2 c. brown sugar
• 1 egg
• 3/4 c. molasses
• 1/2 c. applesauce
• 2 1/2 c. flour
• 1 1/2 tsp baking soda
• 2 1/2 tsp cinnamon
• 2 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp salt
• 1 c. hot water

1. Preheat oven to 350°F.  Grease and flour a large loaf pan.
2. In a large bowl, cream together brown sugar and butter.  Beat in egg, molasses, and applesauce.  It helps to swirl a little vegetable oil in your measuring cup before pouring the molasses in – this allows the molasses to dribble out freely.
3. In a medium bowl, whisk together dry ingredients – flour, baking soda, cinnamon, ginger, ground cloves, and salt.
4. Add dry ingredients to wet ingredients 1 cup at a time, stirring gently between additions, until all of the dry mixture has been incorporated into the wet mixture.  At this point, add the cup of hot water and stir to incorporate.
5. Bake for 50-60 minutes.  A toothpick inserted into the center of the loaf should come out with a few moist crumbs attached.