Tomorrow my best friend in the entire world and her husband are coming for a visit. I am so excited, I can barely contain myself. We do not get to see each often enough, we talk on the phone almost every day, so we know the ins and outs of each others lives, but there is nothing like being in the same room together. We have a crazy day tomorrow, field trips, parent-teacher conferences, Daisies, and I was trying to get a head start on dinner. I want them to get here, and have everything done so we can just have a nice, relaxing dinner. I was washing a tart pan, and sliced the crap out of my finger. It wasn’t bad enough for stitches, but it was a doozy. So I am typing this one-handed, and it is not going very well. I also cannot for the life of me find the step-by-step pictures that I took of this cake, so I am going to cut my losses, and just call it a night.
By the way, this gingerbread is from Nigella Lawson’s book, Kitchen, and it is deep, rich, and exactly what a gingerbread should be. It is a weird little recipe, it starts on the stove, and makes a very runny batter. But it does work, and makes for a very springy and moist gingerbread. Lyle’s Golden Syrup is an English product, but I found mine at WorldMarket, and have also gotten it in the specialty foods section of the grocery store. I used this gingerbread at the photography workshop the other day, and Alison had a brilliant idea, it would be the perfect vehicle for a thick layer of cream cheese frosting. She is a smart girl.
- 1 1/4 sticks butter
- 1 cup Lyle’s golden syrup
- 1 cup plus 2 tablespoons dark brown sugar
- 1 cup Guinness
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 2 cups flour
- 2 teaspoons baking soda
- 1 1/4 cups sour cream
- 2 eggs
- Put the butter, Lyle’s, brown sugar, Guiness, ginger, cinnamon, and clove in a saucepan, and melt over low heat.
- Take the saucepan off of the heat, and whisk in the flour and baking soda. It will be lumpy, but it comes together.
- In a small bowl, whisk together the sour cream and eggs. Pour the sour cream mixture into the batter and mix until smooth.
- Pour into a greased 9×13 pan and bake in a preheated 325 oven for 45 minutes.