soft gingerbread cake


you probably already know about my total devotion to all things food and cooking. and that it occasionally makes me look like an utter madwoman in other fields; like fashion (only recently documented), sports, or general attire… well, it seems i’ve taken it to a complet new level. today i forgot to wear mascara. like, just happily left the house un-made-up. when i went to the ladies and caught my eye in the mirror – i almost jumped with fright. i looked… so unlike my self (well, unlike my usual at least half way made up self…). it was a shock. 
but on the other hand, i accomplished several things this week (in my kitchen). i attempted to make preserved lemons only last weekend. then i canned some very, very good cranberry sauce. you know, the sort that goes well with breakfast for dinners, i.e. porridge or bread puddings… yes, delicious. i made a double batch of mini scones (biscuits, the americans call them) to go directly in the freezer, for our weekend guests (they make for a very quick breakfast; simply heated in the oven and enjoyed warm with some clotted cream and a home made jam). and would you believe it, i even squeezed in some candy making! i made a batch of proper, sugary, frozen-looking candied cranberries. in the evening, and all. they’re real beauties. and so gooood! omg, why did no one tell me? pouting.
so, if i’m not made up, at least my food is… yup, damage-control scarlett style… xo

soft gingerbread cake
makes one large 24 cm / 9 inch cake
ingredients:
1 1/3 cup sugar
4 tbsp. pear honey (or molasses)
1 ½ cup cream
1 cup water
1 cup milk
2 tsp. baking soda
1 ¼ tbsp. gingerbread spice
4 cups flour
butter & flour, to grease the molds
directions:
preheat the oven to 220 degrees c (400 degrees f). grease the desired molds and flour them. combine the sugar, pear honey, cream, water, milk, gingerbread spice and baking soda. whisk well. now sift in the flour, bit by bit. you might want to add a pinch of salt. divide between the molds. bake; the small ones for about 20 minutes, bigger pans for 25 to 35 minutes. check with a wooden stick; when it comes out clean, the cake is ready. remove from the oven and let cool on a wire rack.
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